I figure since Holiday season is quickly approaching, I should posts some different dessert recipes. Why not start off November then, with a week of pie post? Monday I did a butternut pie (click the link to get in on the goodness). Today I’ll switch gears to a rich and decadent dessert: Almond Butter Cheesecake.
Growing up I was a cheesecake girl. I did not like cake. Even though I’ve taken cake decorating and done cakes. Even though it was traditional for my grandma Dreher to make us cake on our birthdays. Even though I spent a week making pies just for the shear joy of baking. Nothing compared to cheesecake. It would be my dessert Achilles heal. If I ever make any for the market, I always encourage people to buy them first so I don’t have to be tempted with taking them home. Add to my history, the fact that my grandma Paulin makes a bomb peanut butter pie. Is it really any question then that I enjoy being in the kitchen so much then? Here you go, pie #2 of the week!
Almond Butter Cheesecake
1 1/2 cup Almond Flour
1/3 cup unsweetened cocoa
1/4 tsp salt
2 tsp Baking Powder
1/2 cup coconut sugar
1 tbsp vanilla
3 tbsp unsweetened Coconut Milk
one package cream cheese (or even better if you can make your own from raw milk)
1/3 cup raw honey
1 cup nut butter (I used a smooth almond)
Let’s Make it Happen: I simply made a batch of chocolate crust by mixing it all and patting it into a pie pan. Process the cream cheese, honey and nut butter, and ta-da cheesecake!