Choc-Coconut Vegan Cheesecakes
Obsession are these gorgeous chocolate and coconut cheesecakes, deliciously creamy and free of dairy, gluten and sugar. The dreamy filling is made with cashews and coconut milk, and the cacao adds an earthy, wholesome nuttiness. Hope you enjoy, BB xxxx
1 cup raw macadamias
1/2 cup pitted medjool dates
1/2 cup coconut
1/4 cup rice malt syrup
2 tablespoons macadamia oil
2 cups raw cashews, soaked overnight
1/2 cup rice malt syrup
1/2 cup cacao butter, melted
3 tablespoon coconut milk (possibly extra, see below)
1 teaspoon vanilla powder
3 tbsp raw honey or pure maple syrup, or more to taste
1 tbsp pure vanilla extract
1/3 cup cacao
The Bondi Baker Method
Step 1- Place the macadamias and dates in a food processor and blend until well mixed, but a little chunky. You will need to scrape down the sides. Add the remaining ingredients and pulse until the mixture sticks together.
Step 2- Place spoonfuls of the mix into a greased mini cheesecake pan (I used coconut oil), and pat down until the top is smooth and even. Fill each one about halfway, and then place in the freezer to firm.
Step 3- Blend the cashews, coconut milk, cacao butter, rice malt syrup and vanilla. Scrape down the sides every minute or so. Taste and add more sweetener as needed.
Step 4- Pour a little over half of the filling over the cupcake bases and place back in the freezer. Then, add the cacao to the rest of the mixture, and blend until perfectly smooth. I added 2 extra spoonfuls of coconut milk here. Taste and sweeten as needed.
Step 5- Place 1 spoonful of the cacao mixture onto the firmed up coconut layer. Swirl the tip of a knife through the filling to get the marbled effect. Place in the freezer overnight. Remove from freezer and let thaw for about 10 minutes. Remove from pan and top with your favourite berries.