Clean Eating Honeycomb Cheesecake

Clean Eating Honeycomb Cheesecake

So, you've made my Clean Eating Honeycomb and now you have loads of it!  What to do with all that yummy, sticky honeycomb?

Let's make a cheesecake that is clean, raw and vegan!

I'm not vegan, and I'm not a massive fan of the whole 'raw diet' either.  It's fine in it's place, don't get me wrong, but I have a problem with it when people think that all clean eaters are into these more extreme diets.  We are not.

However, every now and then a raw and vegan friendly recipe pops up that is really tasty and is a great alternative to more processed original recipes.

Clean Eating Honeycomb Cheesecake

The base of this cheesecake is a mix of nuts and seeds so it has a really nice crumbly texture, and the filling is made from soaked cashew nuts with honey and then the smashed honeycomb mixed it after.  It has a really creamy taste and is a great alternative to dairy.

I made up some clean chocolate after (coconut oil, cocoa powder and honey) and drizzled over the top, and then adding more smashed honeycomb.  It's really lovely and would make a great dessert after any meal.

Clean Eating Honeycomb Cheesecake

No baking required for this cheesecake - it's all done by blending the ingredients, pressing into a tin and then sticking in the fridge to firm up - it couldn't be simpler!

Clean Eating Honeycomb Cheesecake

Prep: 5 mins / Cook: 2-3 hours to set in fridge / Total:


Raw and vegan friendly Clean Eating Honeycomb Cheesecake that is made from nuts and seeds - and wonderfully sweet and sticky clean honeycomb.


Author: Louise
Recipe Type: Sweet Treats / Serves: 5-6

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Clean Eating Honeycomb Cheesecake

Ingredients

  • BASE
  • 3/4 cup almonds
  • 3/4 cup pecans/walnuts
  • 1/2 cup pitted dates
  • 1/2 cup pumpkin seeds
  • 2 tbsp coconut oil
  • FILLING
  • 2 cups cashews soaked in warm water for 2 or 3 hours
  • 1/3 cup coconut oil (melted)
  • 2 tbsp honey
  • 1/3 cup smashed honeycomb

Instructions

  1. Blend all of the ingredients for the base in a food processor and press down firmly in a 20cm tin. Spring loaded is best
  2. Blend all ingredients for the filling except for the smashed honeycomb. When a smooth texture, stir in the honeycomb
  3. Smooth the filling on top of the base in the cake tin and leave to set in the fridge for a couple of hours
  4. When set, sprinkle more honeycomb on top, and add some clean chocolate if you like
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