
White chocolate and coconut cream cheesecake
Ingredients
Crust
- 60 g almonds roasted
- 40 g cashews roasted
- 1-2 tablespoons coconut oil
- 1 tablespoon agave
White chocolate and coconut cream filling
- 200 g cashews previously soaked for minimum 4 hours
- 100 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
- 100 g white chocolate
- 2 tablespoons coconut oil
- 3 tablespoons agave
Instructions
Crust
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Line the base of a 12 cm spring form cake tin with baking paper.
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Place almonds and cashews in a food processor and process until they are finely ground. Add coconut oil and agave. Process until mixture sticks together. Adjust sweetness.
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Once itβs all combined, press the crust mixture into the cake tin, making sure you press it out evenly. Place it in the fridge.
White chocolate and coconut cream filling
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Melt the coconut oil and chocolate over low heat in a medium pot. Set aside.
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Drain cashews and place them in a blender. Add melted chocolate, coconut cream, and agave. Blend on high speed until smooth and creamy.
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Pour the filling over the crust. Place the cake in the freezer to set for at least 3-4 hours or leave it in the fridge overnight.
Serving
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Before serving, decorate the cake with coconut whipped cream and red currants.