Chocolate & Coconut Cheesecake Recipe!

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Ola Sweet Peeps; I’m on my way to London Town so writing this on the little iPhone ap thingy – I’ve not used it before so if anything is a little ‘quirky’ in my posts this weekend, that’ll be why ;-)

Anyhoo, onto the important stuff – how I made this absolute delight of a cheesecake! Not to go all ‘David Wolfe’ on you; but it was the best cheesecake ever!

It’s a completely different texture to the raw vegan chocolate orange torte; much more creamy and softer – well, more cheesecake like really :-)

Like some of my other recipes, I was chucking things in and tasting it, then adding a bit more; especially for the filling – so I really hope I got the majority of it down for you… I’d just recommend tasting as you go though and add more or less of the flavours you like.

The base:
– 1 cup of desiccated coconut;
– 1/2 cup of almonds;
– 2 tablespoons of coconut oil;
– 2 tablespoons of coconut butter;
– 4 dates;
– 2 teaspoons of vanilla powder.

Whizz all bar the coconut oil & butter in a food processor. Melt the coco oil / butter, add it to the rest of the mixture and whizz again. ‘Grease’ a tray/tin/mould with coconut oil and then firmly press the mixture into the base. Pop into the fridge whilst making the filling.

Filling:
– 1 cup of diced coconut flesh, from a freshly opened coconut and with the “skin” cut off. (ie; the hard thin layer on the edges that are left on once you’ve taken off the outer shell)
– 1/2 cup of cashew nuts;
– 3/4 cup of coconut milk (the ones in cartons like almond milk, not the thicker one in a can – though could be yummy too!)
– 3/4 of a willies 100% cacao disc;
– 1/2 cup of almond milk;
– 1/4 cup, plus 3 tablespoons of coconut butter;
– 1/4 cup of coconut water, drained from the coconut you’ve just opened :)
– 2 tablespoons of coconut nectar;
– 1 tablespoon of coconut oil;
– 1 tablespoon of vanilla powder;
– 2 teaspoons of carob powder.

Add everything bar the coconut oil, coconut butter and willies cacao into a high speed blender – whizz until the texture is smooth and creamy. Meanwhile melt the cacao and oils – then add the melted mixture to the rest of the filling in the blender and whizz again. Get the tin with the base in out from the fridge, and pour the filling on top. Wait for a couple of hours for it to set – and listen to your body sing a happy song that something can be SO yummy, yet still good for you, when you try a slice!

As with some of my other recipes, this does make a very generous sized cake, so you may want to half the recipe… Though it does make the filling trickier to blend / work with, the smaller the quantities you use…

So whichever size you make, enjoy my sweet peeps – and don’t forget if you come follow me on My Swee Life on Facebook I post other sweet bits too – would love to see you there!

Have a fabulous weekend xo

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