Getting into that Halloween spirit with this “bloody” no bake macadamia cream tart (or vegan cheesecake)! 🎃

Most dairy-free/vegan cheesecakes use cashews, but switching them out for macadamia nuts drops the net carb count by more than half! This version clocks in at just 3 net carbs per serving.

Ingredients

1 cup macadamia nuts
1/4 cup coconut oil
1/4 cup coconut milk
1 Tbsp lemon juice
1 Tbsp stevia
1 tsp vanilla extract

No bake crust
1 ½ cups almond flour
3 Tbsp coconut oil, melted
2 Tbsp stevia
Pinch of salt

Raspberry coulis (optional)
1/2 cup raspberries, fresh or frozen
2 tsp lemon juice
2 tsp stevia

Yields: 8 servings
Per serving*:
Calories: 380
Net carbs: 3
Protein (grams): 7
Fat (grams): 38

Prep time: 10 min
Cook time: -
Total time: 10 hr 30 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Soak the macadamia nuts overnight or at least 8 hours.

For the crust, combine all the ingredients, then press into the bottom of a springform cake pan. Set aside.

For the filling, drain the macadamia nuts, then transfer them to a blender.

Add the coconut oil and milk, lemon juice, stevia and vanilla extract, then blend until smooth.

Pour the macadamia cream over the crust and spread it evenly, working carefully not to lift or break the crust.

Freeze the tart for 2 hours.

Remove the tart from the freezer and leave it at room temperature for 15-20 min before slicing. Once sliced the macadamia tart can be stored in the fridge.

Serve as-is or drizzled with BLOOD, aka raspberry coulis, and/or melted chocolate.

Optionally, for the raspberry coulis, combine the ingredients in a small saucepan over medium-high heat. Bring to a boil, stirring often and cook down for about 5-8 min. For a smoother texture, you can pulse it in a blender or using an immersion blender.