Let me present to you a, nut free, dairy free, gluten free, vegan, raw no-bake Tigernut Cheesecake. A perfect recipe which covers a whole host of dietary requirements. Where this recipe lacks ingredients, it surely doesn’t lack in flavour.
Tigernuts, are nut free? I hear you ask. Don’t let the name fool you, tigernuts are actually tubers. You can find out more about the nutritious benefits of tigernuts in my pancake recipe here. Both the cheesecake base and middle layer are packed full of tigernut goodness, with only a few other ingredients to add. The base is thick and chewy with a delightfully sweet flavour, while the middle layer is creamy with a subtle nutty taste. The topping consists of blueberries, dates and coconut butter to give it a lovely creamy texture. Although this recipe is free from your traditional ingredients, it definitely doesn’t lack the flavour and texture of a delightful cheesecake.
Finding a nut free raw cheesecake recipe is a tough one, as the majority are made from cashews. The cashews create the creamy filling, but if you can’t tolerate nuts this isn’t ideal. I don’t do well with nuts on a regular basis and avoid them on the majority of occasions. With this intention I wanted to create a nut free cheesecake with the same creamy consistency. I knew the trusty tigernut would be a perfect substitute.
To create this recipe you will need a high speed food processor for the middle layer. If you don’t it may take you some time to achieve a creamy filling. You will find this recipe, plus two other raw cakes in my Free eBook here.
Ingredient Links:Disclosure: Some of the links in this post are affiliate links. This means if you click on the link and purchase the item, I will receive an affiliate commission.
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