As I have discussed here, I have been on a journey where I ‘quit sugar’ over two years ago. Since then I can’t believe how much better I feel, not trapped in the sugar highs and lows of life. I’m so much less ‘foggy’ in the head and have also lost inches all over. I don’t tolerate dairy or gluten so sometimes trying to find a delicious dessert or treat that tastes good but fulfills all of our food ‘intolerances’ is a bit tricky. But this cheesecake however fits the bill. It is easy to prepare in your food processor or Thermomix, and packs a punch when presented with fresh berries at a dinner party!
1 &1/2 cups desiccated coconut
1/2 cup cashews
10 medjool dates, seeds removed
2 tablespoons raw cacao
1 & 1/2 cup cashews (I cover these with water and soak overnight)
1 cup full fat coconut cream*
4-5 tablespoons rice malt syrup
4 tablespoons coconut oil
1 teaspoon concentrated natural vanilla extract
pinch of salt
Large handful or blueberries or raspberries to mix it up.
Place the base ingredients into your thermo /food processor and blend at high speed until the mixture resembles a fine crumb. Press the mixture firmly into the base of a spring form pan.
Place in the fridge to set while you make the top.
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 on to 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.
You can make this cake in advance and simply remove it from the freezer around 20 – 30 minutes before slicing and serving.