White chocolate and coconut cream cheesecake

White chocolate and coconut cream cheesecake

 

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

  1. Line the base of a 12 cm spring form cake tin with baking paper. 
  2. 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. 
  3. 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.

White chocolate and coconut cream filling

  1. Melt the coconut oil and chocolate over low heat in a medium pot. Set aside. 

  2. Drain cashews and place them in a blender. Add melted chocolate, coconut cream, and agave. Blend on high speed until smooth and creamy.
  3. 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

  1. Before serving, decorate the cake with coconut whipped cream and red currants. 


Related Posts

Coconut mini cheesecakes

Coconut mini cheesecakes

  Print Coconut mini cheesecakes Servings 7 Ingredients Crust 60 g almonds roasted 20 g coconut flour 70 g dates previously soaked for min 1 hour 1 tablespoon cacao powder 1 tablespoon coconut oil Coconut filling 100 g cashews previously soaked for minimum 4 hours […]

Stracciatella, maqui berry, and white chocolate cheesecake

Stracciatella, maqui berry, and white chocolate cheesecake

  Print Stracciatella, maqui berry, and white chocolate cheesecake Ingredients Crust 80 g toasted almonds 80 g toasted cashews 3 tablespoons coconut oil 2 level tablespoons cacao powder approx. 12 g 2 tablespoons agave Stracciatella layer 240 g cashews previously soaked for minimum 4 hours […]



Leave a Reply

Your email address will not be published.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

This site uses Akismet to reduce spam. Learn how your comment data is processed.