材料
1杯（110克）胡桃
¼克（30克）杏仁面粉
¼杯（50克）Bioglan椰子油
1大匙蜂蜜/纯枫糖浆/麦芽糖浆
椰丝和青柠果皮丝，装饰用

馅料
1½杯（225克）腰果，隔夜浸软
½杯（50克）干椰丝
2小匙青柠果皮屑
1/3杯（80毫升）青柠汁
2大匙蜂蜜/纯枫糖浆/麦芽糖浆
1小匙香草精

不含：乳制品、麸质

做法

  1. 把除装饰料外的材料用食物搅拌机搅打至完全融合，但可见小块食材。把混合物分别压进6个1/3杯（80毫升）容量的蛋糕模中，放入冰箱冷冻。
  2. 准备馅料：把沥干水分的腰果和剩余材料加入洗净的食物搅拌机搅打至柔滑。
  3. 把馅料倒在冷冻好的模中，再放入冰箱冷冻3小时至紧实。享用前取出，放置至室温，缀以椰丝和青柠果皮丝即可。

 

Ingredients
1 cup (110g) walnuts
¼ cup (30g) almond meal
¼ cup (50g) Bioglan
Coconut Oil
1 tablespoon honey, pure maple syrup or rice malt syrup
shredded coconut and grated lime zest, to garnish, optional

Filling
1½ cups (225g) cashews, soaked
in water overnight
½ cup (50g) desiccated coconut
2 teaspoons grated lime zest
1/3 cup (80ml) lime juice
2 tablespoons honey, pure maple syrup or rice malt syrup
1 teaspoon vanilla extract

free from : dairy, gluten

Method

  1. Put walnuts, almond meal, coconut oil and honey or syrup in a food processor. Process until combined but still slightly chunky. Press mixture into base of six ¹/³ cup (80ml) capacity silicone muffin moulds. Refrigerate while you make the filling.
  2. To make filling, add drained cashews and remaining ingredients to cleaned food processor. Process until completely smooth.
  3. Pour filling onto bases. Refrigerate for at least 3 hours or until completely firm and set. Bring the cheesecakes to room temperature before serving, garnished with shredded coconut and grated lime zest (if using).

 

[stextbox id=”profile”]产品小贴士Tips
椰子油是难得的中链脂肪酸，分子结构较短，可直接被输送到肝脏分解，转换成热量，有助于加速新陈代谢，并有抗菌抗病毒的特性。Bioglan椰子油所含的胆固醇，属于高密度胆固醇，也就是好的胆固醇，有助于降低血管内积累的脂肪，保护心脏。椰子油在高温也不容易氧化，所以比较不会形成有害的脂肪酸，最适合喜欢煎炒食物的东方人！

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