Live Purely With Hawa Hassan
Exploring Cultural Heritage and Sharing Big Bold Food Stories
Ingredients
Cake:
1 cup almond flour
1 cup gluten-free flour
1 tbsp arrowroot powder
2 tsp baking powder
1/4 tsp salt
1/4 cup unsalted grass-fed butter, room temperature
1 cup coconut sugar
Zest of 1 small lemon
4 large eggs, room temperature
1 tsp almond extract
1 tsp vanilla extract
Topping:
1 14oz can coconut cream (chilled)
2 tbsp honey
Handful of berries
Lemon zest
1/4 cup Purely Elizabeth Honey Almond Probiotic Granola
Directions
Ingredients
Bread, sliced
Goat cheese (sub for ricotta or dairy-free cream cheese)
Blend of dried basil, rosemary, thyme
Honey
Micro Greens
Purely Elizabeth Honey Almond Probiotic Granola
Directions
Slice bread (optional: toast), spread desired cheese/spread, top with remaining toppings and garnishes- serve!
Ingredients
Crust:
1 bag of Purely Elizabeth Honey Almond Probiotic Granola
1/3 cup coconut oil
Cheesecake:
1 1/2 cup soaked raw cashews (3 hrs)
1/3 cup honey
1/3 cup coconut oil
1 tbsp vanilla extract
juice from 1 lemon
Blackberry Swirl:
1 cup blackberries
1/4 cup coconut sugar (or maple syrup?)
2 to 3 Tablespoons water
Directions
Prepare the curst by pulsing granola and coconut oil in a food processor until it reaches a crumbly consistency. Spread and press firmly down in a 8x8 pan covered in parchment paper and place in the freezer while you prepare the blackberry and cheesecake filling. For the blackberry sauce combine the blackberries, sugar, and water in a small saucepan over medium heat. Cook for 5 to 7 minutes, stirring occasionally. Break down the blackberries with the back of your spoon until it reaches a thicker consistency. Prepare the cheesecake by adding all cheesecake ingredients into a high speed blender, and blend until smooth. Pour cheesecake mix over the crust.
Next, add spoonfuls of the blackberry filling on top of the cheesecake filling. Swirl the blackberry sauce into the cheesecake using a knife to get the marble effect. Place in the freezer for at least 2 hours before cutting.
Place in the freezer for a couple of hours. Garnish with blackberries and small lemon wedge