A guilt-free cheesecake to satisfy those cravings

This holiday season, try making something that will still indulge your sweet tooth and make you feel way more satisfied. Introducing my Raw Sweet Potato Cheesecake. The crust is made with HGB sprout powder, dates and walnuts. Prepare the crust days in advance and leave it in the fridge. For the cheesecake layer, soak the cashews in boiling water for at least half an hour. Blend them with the remaining ingredients until smooth. I added sweet potato, lemon juice, coconut oil, coconut cream, salt, vanilla extract and a little bit of cinnamon. There is emerging research showing that bitter flavor increase gut hormones that can help with satiety and actually delay the rate at which food leaves your stomach. Pour the cheesecake layer into the muffin tins and let set in the fridge for at least four hours. Each mini cheesecake has the equivalent of a full serving of HGV sprout powder. Eating HDB sprout powder daily, especially when snuck into a treat, can actually reduce hunger cravings and help maintain healthy blood sugar levels. It's the season of second helpings, but why not make those smarter second helpings.