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What a treat! Made with cashews and coconut cream. Any cheesecake lover is going to be a huge fan of this!
Ingredients
Chocolate Crust
- 80 ml coconut milk thick part
- 220 g dates (soaked in hot water for 30 minutes)
- 75 g cocoa powder
- 1/2 tsp salt
- 1 tsp vanilla extract
Cheesecake Filling
- 300 g cashews (soaked in hot water for 30 minutes)
- 400 ml coconut milk 1 can
- 100 g cocoa powder
- 110 g maple syrup
- 1/4 tsp salt
- 1 lemon juice of
- 1 tsp vanilla extract
Instructions
- Mix all ingredients for the crust into a food processor.
- Line a 22cm baking dish with parchment paper and press the crust evenly into it. Put in the fridge for 30 minutes.
- In the meantime, mix all ingredients for the filling and pour over the crust.
- Freeze the cake for 3 hours.
This recipe was republished with permission from Gian’s Nutrition.
Find the original recipe here.
