Blog Post

Labneh Cheesecake

Fiona Staunton • Aug 31, 2017

Tasty and healthy dessert using fermented yoghurt - so good you can have it for breakfast!

Serves 12

Ingredients:

300g nuts, eg hazelnut & almond

80g Pure almond butter

150g pitted dates

75g Coconut oil, melted

500g labneh (strained live yoghurt)

1tsp vanilla extract

75g raw honey

Seeds from 1 pomegranate


Directions:

1. Line the base of a 25cm springform tin with parchment paper.

2. Mix the nuts, nut butter and dates in the food processor, add in the melted coconut oil to bind.

3. Press the nut mixture into the tin.

4. To make the filling, whisk the labneh with the honey and vanilla.

5.Spread the cheese mixture onto the base and chill for 6 plus hours.

6. To serve, remove from the tin and scatter with pomegranate seeds and drizze with a teaspoon of honey.

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