Coconut, vanilla and berry cheesecake
- 60 g almonds roasted
- 60 g cashews roasted
- 20 g coconut chips
- 3 tablespoons coconut oil
- 1 teaspoon maqui berry powder
- 1-2 tablespoons agave
- 200 g cashews previously soaked for minimum 4 hours
- 200 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
- juice of 1 lemon
- 4 tablespoons agave
- 50 g shredded coconut
- 1/3 cup blueberries
- 1/3 cup blackberries
Line the base of a 16 cm spring form cake tin with baking paper.
Place cashews, almonds and coconut chips in a food processor and process until they are finely ground. Add coconut oil, maqui powder, and agave nectar. Process until mixture sticks together. Adjust sweetness.
Once it’s all combined, press the crust mixture into the cake tin, making sure you press it out evenly.
Place it in the fridge.
Drain cashews and place them in a blender. Add coconut cream, lemon juice, agave and shredded coconut. Blend on high speed until mixture becomes creamy.
Pour half of the filling on top of the crust then put blueberries and blackberries. Finish it by pouring another half of the filling.
Place the cake in the freezer to set for at least 3-4 hours. Before serving, decorate the cake with coconut or soy whipped cream, blueberries, and blackberries...