Vanilla Chocolate Cheesecake With Coconut
With summer approaching I was inspired to mix it up and try this delicious new raw vegan cheesecake recipe. It's full of natural, wholesome ingredients and the coconut lends a beautiful sweetness which I hope you enjoy. BB xxx
For the base:
1 cup macadamias
8 pitted and sliced dates
1 cup coconut
3 tablespoons coconut oil
2 tablespoons cacao
1/3 cup maple syrup
For the vanilla layer:
2 cups macadamias, soaked for four hours
1/2 cup maple syrup
1/4 cup coconut oil
1/4 cup cacao butter, melted
2 ripe bananas
1 teaspoon vanilla powder
5 Medjool dates
3 tablespoons raw chocolate sauce (see recipe index)
3 tablespoons raw almond butter
The Bondi Baker Method
Step 1- Place all of the base ingredients in a food processor. Process until crumbly but sticky.
Press the crumble into the base of a well greased round, deep pan. Place in the freezer to set.
Step 2- Next, process all of the ingredients for the vanilla layer until smooth and creamy, stopping several times to scrape down the sides between processing. Then spread the vanilla mixture on the base.
Step 3- When ready to serve, remove the cake from the freezer and carefully take it out of the tin, allowing it to thaw for approximately 10-20 minutes before eating. You can drizzle with the almond butter and raw chocolate.