Berry Bliss Coconut Cheesecake
This is a super luscious, creamy vegan coconut and berry dream and....it's dairyfree, sugarfree and glutenfree! Trust me, you won't be able to stop at one slice and......you can top with as many anti-oxidant filled berries as you like. Note--this is a small cake so use a small deep pan and grease well! BB xxxx
1 1/2 cups desiccated coconut
1/2 cup cashews
10 medjool dates, seeds removed
2 tablespoons cacao
1 tablespoon full fat coconut cream
1 1/2 cup cashews (soaked for four hours and then dried)
1 cup full fat coconut cream
4 tablespoons rice malt syrup
4 tablespoons coconut oil
1 teaspoon concentrated natural vanilla extract
Chia berry jam or organic jam and lots and lots of berries as your topping
The Bondi Baker Method
Step 1- Soak the 1 1/2 cups of cashews with water, soak for at least four hours and then dry.
Step 2- Place the base ingredients into your food processor and blend at high speed until the mixture resembles a fine crumb. Press the mixture firmly into the base of a small deep spring form pan that is well greased, and place in the fridge to set while you make the top layer.
Step 3- Drain the cashews that have been soaking and place them into your food processor. Add 1 tablespoon of the coconut cream and blend at high speed. Add another tablespoon of the coconut cream, scrape the mixture back onto the blades and pulse again. You want to get this as smooth as possible. I typically add another tablespoon of the cream and give it one more pulse before moving onto the next step. Add the remaining ingredients and blend until the mixture is smooth and well combined. Pour the mixture onto your base and place in the freezer for 4 – 6 hours to set.
Step 4- Finally, warm the chia jam and pour over the top of the bake and top with lots and lots of berries!!!!