Raw Eggnog Cheesecake (v+gf)

Another holiday post featuring “So Delicious”  limited edition, holiday Nong Coconut Milk! When I first heard about this, you bet I ran to the nearest Whole Foods and purchased all three! (they also have Pumpkin Spice and Chocolate Mint).

The aroma of cinnamon, nutmeg and vanilla goodness in the kitchen puts me right in the holiday spirit! I love this time of year, especially in the Ahnest kitchen.

Raw Eggnong Cheesecake

This is a single serving recipe. I found that using a mini spring pan helped keep the round shape together when ready to pop out the pan and serve. The size pan I used was 4″X1-3/4″.

Raw Crust ingredients:
1/2 cup raw almonds
1/2 cup Medjool dates, pitted

Steps:
Chop almonds and dates in a food processor until all of the almond pieces are broken down. Firmly press the crust mixture down in the spring pan. Concentrate on the edge. Place in freezer for about 15 minutes.

Filling ingredients:
1 cup cashews, soaked overnight
1/3 cup So Delicious Nog Coconut Milk
1/2 tsp cinnamon
1/2 tsp vanilla extract
dash of nutmeg

Steps:
Blend all filling components in a food processor until nice and creamy. Pour into raw crusted spring pan and freeze for an hour.

During the holidays, all I want to do is eat, eat ,eat! This guilt-free dessert for one is refined sugar, gluten, and dairy free so eating the whole “cake” was not such a big deal for me!
Raw Eggnog Cheesecake

Happy Holidays & Enjoy!
xoxo Sarah

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