No-Bake Sunflower Seed Butter “Cheesecake” (Vegan & Gluten-Free)
Prep Time
45 mins
Course:
Dessert
Servings: 16
Calories: 437 kcal
Ingredients
Chocolate Base
- 1-½ cups Bob’s Red Mill Almond Flour
- 6 seedless dates or 6 Tbsp. maple syrup or raw honey or 6 Tbsp. maple syrup or raw honey
- 1 Tbsp. water
- 1 Tbsp. SunButter Organic Sunflower Seed Butter
- 1 Tbsp. Nutiva Coconut Oil
- 3/4 cup pHresh Products Organic Cacao Powder
- Dash Simply Organic Pure Vanilla Extract
- Dash Redmond Real Salt Ancient Sea Salt
Cheesecake Filling
- 1/2 cup lemon juice
- 3 cups Vitacost Organic Whole Raw Cashews soaked in water for 4 hours
- 3/4 cup Vitacost Certified Organic Maple Syrup
- 3/4 cup coconut oil
- 1 Tbsp. pure vanilla extract
- Pinch Redmond Real Salt Ancient Sea Salt
- 3 Tbsp. SunButter Organic Sunflower Seed Butter
Chocolate Sauce
- 2/3 cup pHresh Products Organic Cacao Powder
- 1/2 cup Vitacost Certified Organic Maple Syrup
- 1/4 cup Nutiva Coconut Oil
Instructions
-
In large bowl, mix together all ingredients for chocolate base. In deep pie dish, pat mixture evenly, covering bottom and sides.
-
In powerful blender, blend all filling ingredients, excluding sunflower seed butter, until smooth and light; pour into prepared crust. Using knife, swirl in sunflower seed butter. Refrigerate until set.
-
In blender, blend ingredients for sauce until smooth. Pour over cheesecake.
Recipe Notes
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Nutrition Facts
No-Bake Sunflower Seed Butter “Cheesecake” (Vegan & Gluten-Free)
Amount Per Serving
Calories 437
Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 16g80%
Sodium 7mg0%
Potassium 357mg10%
Carbohydrates 35g12%
Fiber 5g20%
Sugar 19g21%
Protein 9g18%
Vitamin C 3.1mg4%
Calcium 74mg7%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.