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. 


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