Raw Kale Cheesecake with Almond Tahini Base

-Lovingly supplied by Mangrove Yoga Retreat  www.healthretreatsnsw.net.au

Base:

• 1 cup Almonds
• 1 cup Dates
• 1/3 cup Tahini
• 2.5 Tbsp. Cacao Nibs
• 1/8 Tsp. Sea Salt

Method

1. Process almonds in food processor until a fine meal (not quite flour, but close)
2. Add dates until well combined. Add Tahini and pulse until evenly distributed. Transfer to bowl and stir in cacao nibs.
3. Press into the bottom of a glass dish that has been greased with a small amount of coconut oil

Cheesecake Filling:

• 1 cup Cashews
• 1 Banana
• 3/4 cup Kale (no stems)
• 1/3 cup Coconut Oil
• 1/3 cup Maple Syrup or Honey
• 2.5 Tbsp. Fresh Lemon or Lime Juice
• 1/8 Tsp. Sea Salt

Method:

1. Blend all ingredients until very smooth (think creamy/thick smoothie with no bits)
2. Pour over base and freeze for at least 5 hours Remove from freezer only a few minutes before serving (it will melt if left out for too long)