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Low-fodmap SIBO-friendly cheesecake


1 cup mix of raw pecans, brazil nuts and walnuts

pinch of salt

1 tsp natural vanilla essence

1 tbsp coconut oil, melted

1tsp honey


1/2 cup raw macadamia nuts

1/4 almond milk (without thickeners)

1 tbsp lime or lemon juice

1/2 tsp natural vanilla essence

4 tbsp melted coconut oil

1 1/2 tsp honey

3-4 berries to decorate (optional)

  1. Place your nuts into a food processor, pulsing until they form a coarse meal.

  2. Add remaining base ingredients.

  3. Press into a small dish and keep in freezer while you are preparing the filling.

  1. Place all filling ingredients into a food processor. Blend until smooth mixture is formed. Mixture will be quite runny.

  2. Remove the cheesecake dish from the freezer and pour the filling on top of the base.

  3. If you are using, push frozen cherries into filling.

  4. Return the cheesecake pan back to the freezer for approximately 2 - 3 hours or until firm.

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