Chocolate Coconut No-Bake Cheesecake
Ingredients
Base
- 1 cup almonds
- 1 cup shredded coconut
- 12 Medjool dates, pitted
- 1/8 tsp sea salt
Filling
- 1.5 cups raw cashews, soaked and drained
- 1/2 cup canned chilled coconut cream
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/8 tsp sea salt
- 2 tbsp cocoa powder
Preparation
Combine the base ingredients in a blender or food processor and blend until crumbly but sticky. Press evenly into muffin moulds and place in the freezer.
Blend the filling ingredients except for the cocoa powder until smooth and creamy. Pour half of the mixture into a bowl.
Add the cocoa powder to the remaining filling in the blender and blend until smooth. Distribute evenly over the base and return to the freezer for 30 minutes or until slightly set.
Spoon the reserved white mixture on top of the chocolate layer and freeze for 2-3 hours or until completely set.
Remove from the moulds, decorate with favorite toppings, and allow to thaw at room temperature for 10 minutes before serving.
Notes
Makes 6 servings. Preparation time: 15 minutes. Freezing time: 2-3 hours.
