This surprisingly green cheesecake uses kale’s vibrant color to make a raw sweet kale cheesecake!
- 1 cup cashews
- 1 banana
- 3/4 cup kale
- 1/3 cup coconut oil
- 1/3 cup maple syrup
- 2 1/2 tablespoons lemon juice
- 1/8 teaspoon sea salt
1. Place all ingredients into blender. Blend until extremely smooth! Keep blending until you can’t see any bits of cashews or kale. This should be like a nice creamy thick smoothie.
2. Pour into a glass dish. Smooth out with the back of a spoon.
3. Freeze overnight.
4. This recipe should always be kept in the freezer.