Raw Coconut Cheesecake
Cheesecake has always been a favourite of mine, but after removing dairy from my diet almost 2 years ago, I was on the hunt to find a dairy-free alternative. This recipe is a very simple and quick recipe that represents your biscuit base cheesecake. It has a slight hint of chocolate and a subtle coconut flavour for a little difference.
For Base -
1 and ½ cups desiccated coconut
½ cup raw cashews
10 medjool dates, seeds removed
2 tablespoons cacao
1 tablespoon full fat coconut cream
For Topping -
1 and ½ cups raw cashews (before you start making the base, soak the nuts in enough water to cover them)
1 cup full fat coconut cream
4 tablespoons honey (use maple syrup for vegan alternative)
4 tablespoons coconut oil
1 teaspoon vanilla essence
Pinch of salt
Soak raw cashes required for topping in enough water to cover them. Prepare 18com spring form dish by lining base and sides with parchment paper.
Start making the base by adding all the ingredients into a high-speed blender and blend until it resembles a crumbly texture.
Spread mixture into prepared dish and use your hands to press mixture firmly. Place in the fridge whilst preparing topping.
Drain and rinse the cashews. Place in blender and pulse with 1 tablespoon of the coconut cream. Scrape the sides and pulse again with 1 tablespoon of coconut cream. Repeat this process for a third time to ensure that the cashews are as smooth as possible.
Add the remaining ingredients and blend on medium to high speed for 30-40 seconds until the mixture is all smooth.
Remove the base from the fridge and poor with the topping mixture. Place the cheesecake in the freezer for 4-6 hours to set. Remove cheesecake from freezer 20 minutes prior to eating.