Page 91 - Recipebook

RASPBERRY

CHEESECAKE Servings: 4

Directions: For the crust: In a food processor, blend
together: ½ cup of almond flour, 1/2 cup of ground flax,
2 tbsps. of coconut oil, ¼ cup of pure maple syrup. Blend

while adding in a bit of almond milk to reach a soft
batter texture. Pat crust down on a round baking pan

and pour filling on top.
Filling: Blend together 2 cups of non-fat plain greek
yogurt, 2 eggs, ¼ cup of coconut cream, 1/3 cup of

raspberries, 1/4 cup of coconut palm sugar. Bake at 375
for about 45 mins-1 hour. Let it cool down & place in the

fridge for at least 1 hour before serving. 80

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