Umami
Umami

Treats

Medjool Date Baked Cheesecake

8 servings

porciones

30 minutes

tiempo activo

1 hour 20 minutes

tiempo total

Ingredientes

6 (100g) pitted Natural Delights Medjool Dates

1/3 cup (70g) coconut oil, melted

1 1/4 cups (150g) oat flour

1/2 tsp salt

1/2 tsp cinnamon

1 cup (200g or about 12) pitted Natural Delights Medjool Dates

1 1/2 (360g) cups non-dairy yogurt*

1 cup (200g) coconut cream

2 tsp vanilla extract

3 tbsp (22g) arrowroot**

1/4 cup (60g) lemon juice

1/4 tsp salt

Instrucciones

Preheat the oven to 350ºF.

Combine the Medjool dates and coconut oil in a food processor. Process into small chunks.

Add the oat flour, salt, and cinnamon. Process to a wet sandy consistency.

Press into a greased springform pan (mine was 7-inch), covering the bottom and sides.

Bake for 15 minutes at 350ºF, or until golden around the edges.

Remove from the oven and cool. Reduce oven temp to 325ºF.

Blend all the filling ingredients until smooth.

Pour on top of the crust and bake at 325ºF for 45-50 minutes until golden on the top and the center is no longer jiggly.

Cool, then chill overnight.

Top with fruit of choice (I used a combination of strawberries and chopped Medjool dates) and serve. Keep leftovers in the fridge well covered for up to a week.

Nutrición

Tamaño de la Porción

1 slice

Calorías

341

Grasa Total

16g

Grasa Saturada

12g

Grasa No Saturada

-

Grasa Trans

-

Colesterol

-

Sodio

-

Carbohidratos Totales

46g

Fibra Dietética

4g

Azúcares Totales

26g

Proteína

4g

8 servings

porciones

30 minutes

tiempo activo

1 hour 20 minutes

tiempo total
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