Do you find it is that time of year when it is really difficult to turn down dessert. I sure do! But, that doesn't have to be a bad thing. I'm excited to share one of our favourite recipes courtesy of our neighbours at Foodmatters! A raw vegan almond cheesecake made from nothing but absolutely delicious and healthy ingredients.
INGREDIENTS
Nut Base
- 1 ½ cup nuts - almonds
- 1 cup shredded coconut
- ½ cup Medjool dates (about 6-8)
- 2 tbsp coconut oil
Raw Chocolate Layer
- ¼ cup maple syrup
- ½ cup raw cacao powder
- ¼ cup coconut oil
Coconut Filling
- 2 cups cashews, soaked overnight
- 1 cup coconut cream
- 1 tsp vanilla extract
- ¼ - ½ cup maple syrup
- 4 tbsp coconut oil
Topping
- 1/4 cup flaked almonds
- 1/4 cup shredded coconut
- Top with raw chocolate pieces or drizzle with raw chocolate (optional)
WHAT TO DO
-
Soak 2 cups of cashews overnight.
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Line a spring form cake tin (we used one with 20cm diameter, you could also using mini cake molds or a square, rectangle tray)
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Place all base ingredients into a food processor and blitz until fine and crumbly.
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Press down evenly into your lined cake tin to cover the base. Place in freezer to set while you make the chocolate layer and filling.
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To make chocolate layer, mix together maple syrup, cacao powder and coconut oil.
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Remove your base from the freezer and pour on chocolate layer. Place back into the freezer for a few minutes while you whip up your filling.
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Place all filling ingredients in a food processor and process until nice and smooth.
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Remove base from freezer and pour over the coconut filling, smoothing out in an even layer.
-
Freeze cheesecake for at least 3 hours.
-
Keep cheesecakes in the freezer until 30-40 minutes prior to serving.
-
Just before serving lightly toast almonds and shredded coconut together. Top your cheesecake with this before serving.
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