Anti-oxidant Rich Raw Macadamia “Cheese” Cake

?? Anti-oxidant Rich Raw Macadamia “Cheese” Cake ?? = Filling: Soaked Macadamias (or Soaked Cashews) + Fresh Almond Milk + Maple Syrup + Lemon Juice + Indian gooseberry Powder + Vanilla Bean, Crust: Pulp, Fresh Almond Milk + Macadamia Nuts or Cashews + Flax Seeds
??
This recipe came about because I make almond milk at least once a week. One week I decided that I was not okay with throwing away the pulp anymore. Coincidently, that same week, I had been planning on making a raw macadamia nut cheesecake. I usually make my crust with just only nuts and dates. However, I thought that adding the almond pulp might give it a little more texture, and luckily for me it worked! I also added Indian gooseberry which is very high in antioxidants amongst its other benefits. Indian gooseberry has a very unique flavor in which you can taste sweet, bitter and pungent all in one bite. I like how it gives a punch to be cheesecake and combines well with the creaminess macadamia nuts. I combine the ingredients of the filling in a food processor and set aside. I do the same for the crust ingredient. I press the crust ingredients into a spring foam pan and then add the filling. I freeze it for a few hours and take out to jaw for 15 mins before serving
??
Indian gooseberry or Amla (Phyllanthus emblica) is known for its antioxidant rich profile. It contains a high vitamin C content that is highly absorbable by the body. Tannins found in Indian gooseberry have been shown to increase concentrations of superoxide dismutase, catalase, and glutathione peroxidase (antioxidant) within the brain of rats.
??