ROSE & VANILLA CHEESECAKE BARS
Keto, probiotic, gluten free, dairy free and sugar free

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This is another one of my nourishing, probiotic rich, gut friendly cheesecake recipes. It’s completely free from gluten, grains, dairy, sugar, and eggs. It's incredibly anti-inflammatory and so gentle on the tummy because the cashews have been fermented, making them easier to digest and full of beneficial probiotics. It also contains collagen and gelatin which have a huge range of health benefits, including;

  • Aids in healing and repairing a leaky gut

  • Aids digestion

  • Aids with hormonal balance

  • Reduces inflammation

  • Reduces stretch marks, cellulite and wrinkles

  • Supports bone repair

  • Improves liver function

  • Shorter recovery is needed after injury or exercise

  • Improves sleep quality and so much more


Collagen doesn't gel, it’s completely flavourless and can be added to any liquid or mixed into foods. This is why you can add it into pretty much anything, like smoothies, hot chocolates, dips, slices and cheesecakes like this one. However, gelatin does gel and it’s what ‘sets’ this cheesecake. For this recipe I used these Perfect Hydrolyzed Collagen Powder & Gelatin Powders - you can use the code JORDIE15 for a 15% discount.

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If you would like to read more health information about collagen and gelatin and how you can use them in recipes, read my blog Collagen Vs. Gelatin - What’s The Difference?

Base Ingredients

  • 2 cups blanched almond flour

  • 1/3 cup grass-fed butter or ghee (measured solid, then melted)

  • 2 Tbsp lakanto (or sweetener of your choice to taste)

  • 2 Tbsp Perfect Hydrolyzed Collagen Powder (use JORDIE15 for a 15% discount)

  • 2 tsp vanilla

  • Zest of 1 lemon + juice of 1/2 lemon

  • Pinch of salt

Filling Ingredients

  • 450g fermented cashews + the liquid (or just use soaked cashews if you don’t have time to ferment them)

  • Seeds of 1 vanilla bean

  • 1/3 cup Perfect Hydrolyzed Collagen Powder (use JORDIE15 for a 15% discount)

  • Zest of 1-2 lemons + juice of 1-2 lemons

  • 3-5 tsp organic raspberry or beetroot powder

  • 1/2 cup lakanto (or more to taste) (or sweetener of your choice to taste)

  • 3 tsp gelatin (bloomed in 1 Tbsp water) (then dissolved in 2 Tbsp boiling water)

  • 1/4 cup melted cacao butter

  • 2 Tbsp coconut oil

  • 1/2 - 2 Tbsp rose water, or to taste (optional)


Instructions

Ferment The Cashews (this will make them easier to digest & rich with probiotics)

Add 450g cashews to a clean glass jar and mix through Kultured Wellness Coconut Yoghurt to ensure the cashews are completely covered. Close the lid tightly and allow the cashews to ferment for 12-24 hours.

  1. Preheat the oven to 170C. Grease a 9x9 square cake tin with baking paper.

  2. To make the cheesecake crust, combine all of the base ingredients together in a bowl. Press the dough into the bottom of the pre-lined tin. Place into the oven and bake for 10-12 minutes or until golden brown. Remove from the oven and allow it to cool completely.

  3. Add the fermented cashews + the coconut yoghurt liquid it was fermented in, vanilla, collagen, zest of 1-2 lemons, juice of 1/2-1 lemon, 1-1.5 tsp raspberry or beetroot powder, melted cacao butter and coconut oil, 1/2 Tbsp rose water, 1/2 cup lakanto (or sweetener of your choice) and the dissolved gelatin to a high speed blender or food processor and blend until the mix is completely smooth and lump free.

  4. Taste the mixture and add more lemon juice, rose water or sweetener into the mix to taste if desired and re-blend.

  5. Pour 1/3 of the mixture over the base of the cheesecake. Spread the mixture out evenly and place in the freezer to set.

  6. To the remaining mixture still in the blender or food processor, add 1-1.5 tsp of raspberry or beetroot powder and re-blend.

  7. Pour 1/2 of the filling over the set cheesecake filling and spread out evenly. Place it back into the freezer to set.

  8. To the remaining mixture still in the blender or food processor, add 1-1.5 tsp of raspberry or beetroot powder and re-blend. Taste the mixture and add more lemon juice, rose water or sweetener if desired and re-blend.

  9. Pour the remaining filling mix on top of the set cheesecake filling and place back into the freezer to set.

  10. When the last layer has set, slice the cheesecake into bars. It’s so delicious semi-frozen!

  11. Garnish with fresh berries, grated dark chocolate, rose petals and/ or lemon zest.