Carob Mesquite Macadamia Cheesecake



Indulge in this delicious Paleo cheesecake that's free from gluten and grains. The combination of carob and mesquite powder gives it a unique flavor, while the creamy macadamia nut base makes it a guilt-free treat.

Ingredients:
  • 2 cups raw macadamia nuts
  • 1 cup pitted dates
  • 1/2 cup shredded coconut
  • 1/4 cup carob powder
  • 2 tablespoons mesquite powder
  • 1/4 cup raw honey
  • 1/4 cup coconut oil
  • 1 teaspoon vanilla extract
  • Pinch of sea salt
  • Fresh berries for garnish

Instructions:

Macadamia nuts should be soaked in water for four hours or overnight

After draining, rinse them

The soaked macadamia nuts, pitted dates, shredded coconut, raw honey, coconut oil, vanilla extract, carob powder, and a dash of sea salt should all be combined in a food processor

Smooth and creamy texture should be achieved by processing the mixture, stopping the food processor as necessary to scrape down the sides

Press the mixture firmly into the bottom of a springform pan lined with parchment paper to form the crust

While you're making the filling, put the cheesecake crust in the freezer

To make the filling, use a high-speed blender to blend together the remaining macadamia nuts, coconut oil, mesquite powder, carob powder, and raw honey until smooth

Evenly distribute the filling after pouring it over the crust

Place the cheesecake back in the freezer and allow it to firm up, preferably for four hours

Add some fresh berries to the cheesecake before serving

Cut and savor your Carob Mesquite Macadamia Cheesecake, free of gluten and grains!


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