- Prep Time: 4h 15 min
- Serving: Serves more than 10
Coconut Cashew Cheesecake
A richly chocolatey base with a creamy topping... but completely gluten and dairy free? It's another amazing recipe that has been shared with us by Bianca Slade from Wholefood Simply. If you want to stretch this recipe further, you can cut the cake into smaller pieces and serve with some fresh fruit. It stores well in the freezer for when you need a sweet treat.
Recipe Tester Feedback: “Oh my! This was super delicious!" - Terri
No: Gluten / Dairy / Egg
Contains: Nuts
Total Preparation Time 15 minutes + 4-6 hours freezing time
Serves 12
Can be frozen
You will need:
square 20cm tin
baking paper
small bowl
knife
chopping board
spatula
sieve
Ingredients
- Base:
- desiccated coconut - 130g
- cashew nuts - 75g
- dates - 10, Medjool, seeds removed (approx. 150g prepared weight)
- cacao powder - 25g, or cocoa
- maple syrup - 25g
- salt - pinch
- Top:
- cashew nuts - 225g
- water - boiling
- coconut milk - 250g, full fat
- honey - 120g, or rice malt syrup
- coconut oil - 35g
- maple syrup - 25g
- vanilla - 2 tsp, extract
Method
- Line a square 20cm tin with baking paper hanging over the sides.
- Place the cashews (225g) for the top layer into a bowl and cover with boiling water. Set aside while you make the base.
Base:
- Add the desiccated coconut (130g), cashews (75g), medjool dates (10), cacao (25g), maple syrup (25g) and salt (pinch) to the bowl. Blend Speed 10 / 10 seconds.
- Press the mixture firmly into your prepared tin and set aside.
Top:
- Strain the soaked cashews and add them to the bowl.
- Add the coconut milk (250g), honey (120g), coconut oil (35g), maple syrup (25g) and vanilla extract (2 tsp) to the bowl. Blend Speed 10 / 30 seconds or until the mixture is smooth and well combined.
- Spread the top evenly over the base and place the slice into the freezer for 4-6 hours to set.
- Once set, slice and store in the fridge or freezer.
- Enjoy!
Allergens
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