No-Bake Chocolate Coconut 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 cocoa powder until smooth and creamy. Pour half into a bowl.
Add cocoa powder to the remaining filling in the blender and blend until smooth. Distribute over the base and freeze for 30 minutes or until slightly set.
Spoon the reserved white mixture over the chocolate layer and freeze for 2-3 hours or until set.
Remove from moulds, decorate with toppings, and thaw at room temperature for 10 minutes before serving.
Notes
Makes 6 servings. Preparation time: 15 minutes. Freezing time: 2-3 hours.
