I just love creating raw cheesecakes! So simple to make and so many flavour options to try out. Two of my favourite flavours are strawberry and peanut butter, as they pair together so well!
Sadly, I cannot tolerate either strawberry or peanut butter at this time as they are both high histamine. I have found that; my food intolerance’s, ‘IBS’, rosacea, depression, fatigue, tinnitus, and other symptoms are all aggravated when consuming both high histamine and salicylate foods. Finally knowing why I react to so many foods is great, but it is also debilitating being on a restrictive diet. I am currently undergoing more tests to finally find the root cause to my problems. Excited is an understatement when describing how I feel about finding and treating my root problem.
You may be thinking, if you can’t eat these cheesecakes then why are you making them? Well, a few reasons; I love creating new recipes, I have a boyfriend that requires a lot of food to fuel his exercise, and I love feeding people 🙂 Additionally, I wanted to share this recipe with you as I know it will taste so good!
What I love about these cheesecakes are that you can take one out of the freezer and eat it straight away. No slicing the cake, or contemplating the size of the slice you are going to have haha. Also if you love peanut butter ( who doesn’t) You can add an extra spoonful on top before serving. My boyfriend said that’s the best way to eat them.
If you are on an autoimmue paleo diet, these cheesecakes are safe if you omit the peanut butter. You could replace it with tigernut butter or a safe re-introduction. Alternatively, If like me you are intolerant to histamines then you can omit the top layer and enjoy them as coconut bites.
AIP, Paleo, Vegan, GF, DF
Firstly take your tin of coconut milk and open the tin. Pop it in the fridge to chill
Gently soften the coconut butter in a pan. DO NOT heat it until it turns to liquid as it will burn.
Add all base ingredients into a food processor and blend until a dough like mixture forms. Press equal amount into the bottom of a muffin tray. I use 1 heaped tablespoon for each base. Press down firmly then pop into the fridge while you prepare the next layer.
Again soften the coconut butter first. Then add it into a food processor. Take your tin of chilled coconut milk from the fridge and scoop out all of the hard coconut layer, plus 5 tbsp of the water. Add it to the blender. Add the maple syrup and blend until combined. Remove the muffin tray from the fridge and equally top each base with the coconut mix. Then pop back into the fridge while you make the final layer.
Remove the green tops from the strawberries and pop the strawberries into a blender until you have a liquid. Next melt the coconut oil and mix it with the strawberry juice. Remove the muffin tray from the fridge and top each cheesecake with equal amount of strawberry. For the peanut butter, add 1 tsp onto each cheesecake. You can use a toothpick to create peanut butter swirls.
Once all layers are done, put the tray into the freezer for 20 minutes or until firm. When ready remove the tray and leave to thaw for a few minutes. Use a knife to pop out each cheesecake. You can then store them in food bags or a container in the freezer. They will not keep in the fridge as the strawberry layer will melt.
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. All commissions go towards ingredients to produce new recipes for you lovely people. Thanks
Don’t forget if you recreate any of my recipes I would love to know! Use the #refinedhealth and tag me in your pictures on Instagram