Bavarian Cheesecake (GF)

crumb:

1 ½ cups macadamias or favourite nut

¾ cup dessicated coconut

1/8 teaspoon of salt

3 tablespoon copha, melted

2 teaspoon vanilla extract

1 ½ tablespoon honey        

Place nuts, salt & coconut in food processor and process until crumbs. Melt copha, honey and vanilla and mix well with crumb mixture. Press into a large greased, spring form tin. Cool in freezer for 15 minutes.

                                            

filling: 

2/3 cup unsweetened carob buds 

2 tablespoons copha

2/3 cup cashews

2 cups soy milk

½ cup chopped dates

1 tablespoon pure maple syrup (optional)

2 teaspoons vanilla extract

1/8 teaspoon of salt

                                

Place carob buds and copha in a saucepan and melt on low heat. Set aside. Blend remaining ingredients on low for 1 minute in blender, then on high for 2-3 minutes. Pour melted carob mixture into blender and then continue to blend for 20 seconds. Pour filling over frozen nut base and freeze. When frozen, decorate with grated carob buds. Serve slightly defrosted.

Come to Me all you who labor and are heavy laden and I will give you rest.  
Matthew 11:28