COCONUT CHEESECAKE

Vegan  

Ready in 30 Min + Freezing Time | Serves 16


Ingredients

FOR THE BASE

1 cup Organic RAW Whole Almonds (soaked)

1 teaspoon Natural Sea Salt

1 cup Organic RAW Pitted Dates

2 tablespoons Organic RAW Virgin Coconut oil

1 teaspoon Organic Vanilla Extract

FOR THE FILLING

4 cups Organic Cashews, RAW Whole

1 cup Organic RAW Virgin Coconut oil

1 cup Organic Coconut Milk

½ cup lemon juice

1½ cup filtered water

½ cup Organic Brown Rice Malt Syrup

½ cup fresh blueberries

3 tablespoons Organic Psyllium Husk

a pinch of flaky sea salt

Method

TO MAKE THE BASE

In a food processor, process the almonds, and sea salt until mixture turns crumbly. Add the dates and coconut oil, and process until the mixture is sticky. Firmly press the base mixture into a cling wrap lined springform pan.

TO MAKE THE FILLING

In a high speed blender, add all filling ingredients and blend until smooth and creamy, pour on top of the base and flatten with a spatula

Place cake in the freezer for 8 hours to set.

When you take the cake out, clip off the spring pan while still frozen and leave to defrost, (this takes approximately half an hour). The cake will last for 5 days in the fridge.

 


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