Coconut cheesecake

Coconut cheesecake
Print

Coconut cheesecake

Ingredients

Crust

  • 50 g almonds roasted
  • 30 g rolled oats
  • 60 g dates previously soaked for minimum 1 hour

Filling

  • 150 g cashews previously soaked for minimum 4 hours
  • 100 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
  • 30 g shredded coconut
  • 3 tablespoons agave
  • juice of 1/2 lemon

Instructions

Crust

  1. Line the base of a 12 cm spring form cake tin with baking paper.
  2. Place almonds and rolled oats in a food processor and blend until they are finely ground. Drain dates and squeeze out any excess water. Add them to the food processor along with cacao powder. Process until mixture sticks together. Adjust sweetness.
  3. Once it’s all combined, press the crust mixture into the cake tin, making sure you press it out evenly, covering the entire base. Place in the fridge.

Filling

  1. Drain the cashews and place them in a blender. Add all the other ingredients: coconut cream, shredded coconut, agave and lemon juice (optional). Blend on high speed until mixture becomes completely smooth and creamy.
  2. Pour the filling over the crust and place the cake in the freezer to set 4-5 hours.

Chocolate topping

  1. Melt chocolate with coconut oil over low heat. Pour the chocolate mixture over your cake.

    It is best if you put chocolate topping after the cake was in the freezer for a few hours. In that case, chocolate will harden very quickly.

  2. Decorate cake with bounty bliss balls

Related Posts

Buckwheat chocolate pudding

Buckwheat chocolate pudding

Print Buckwheat chocolate pudding Ingredients 100 g buckwheat soaked for minimum 4 hours 3 dl almond milk for cooking 120 g dates soaked for minimum 1 hour 3-4 tablespoons date syrup or agave 50 g roasted almonds ground 4 tablespoons coconut oil 70 g dark […]

Chocolate and hazelnut slices

Chocolate and hazelnut slices

Print Chocolate and hazelnut slices Ingredients First layer – Crust 100 g almonds roasted 100 g hazelnuts roasted 20 g rolled oats 200 g dates previously soaked for minimum 1 hour 3-4 tablespoons cacao powder 3 tablespoons coconut oil 1 tablespoon agave for extra sweetness […]



Leave a Reply

Your email address will not be published. Required fields are marked *