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Monday, October 18, 2021

Recipe: Vegan Sugar-Free Cheesecake

Vegan Sugar-Free Mulberry Cheesecake


1 cup walnuts or pecans, soaked and dehydrated
1 cup dried coconut, ground into a powder
3 Tbsp. xylitol or erythritol
1/16 tsp. high mineral salt
1 Tbsp. coconut oil or butter, softened or melted
1/8 cup cacao, carob or mesquite powder, optional
1 tsp. cinnamon dash cayenne


  1. Place all ingredients in your food processor fitted with the S-blade attachment.
  2. Process ingredients until the crust starts to rise on the sides of the processor’s bowl.
  3. Stop the machine and mix with a spatula or spoon.
  4. Assemble an 8-inch cheesecake pan with the bottom upside-down (with lip facing down). This makes it much easier to serve.
  5. Distribute crust evenly on the bottom of pan and firmly press down by hand, slightly pressing up the sides.
  6. Set in a freezer or refrigerator until ready to be filled.


Vegan Sugar-Free Mulberry Cheesecake1 1/8 cups macadamia nuts
1 tsp. agar-agar flakes mixed with 9 Tbsp. boiling water
1 cup + 3 Tbsp. purified water
1/2 cup erythritol or xylitol
2 Tbsp. lemon juice
1/8 tsp. high mineral salt
1 Tbsp. soy or sunflower lecithin
1/2 cup coconut oil, melted
1/2 tsp. vanilla extract
3 drops lemon essential oil or 1/2 tsp. lemon extract


  1. Blend agar-agar and hot water together.
  2. Then blend all ingredients in a high-powered blender until nuts are well blended and there is a smooth shine to the batter.
  3. Pour into the crust and allow to set in freezer for at least two hours or in refrigerator for 4 to 6 hours.
  4. Serve topped with fresh berries.


Recipe courtesy of Elaina Love



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