This deliciously decadent cheesecake scored 10/10 from my youngest step-son who is a very harsh critic, however I won him over with this recipe.
This cheesecake is bursting with goodness using cashew nuts & almonds that are high in minerals such as copper, phosphorous, manganese, magnesium and zinc. Both cashews and almonds are high in monounsaturated fats which helps protect the heart and cardiovascular system from disease. It has been said that eating cashew nuts can help prevent gallstones. Almonds are a great plant source of protein.
Lets not forget the benefits also of coconut oil being a medium chain fatty acid that is utilised for energy and not stored as fat as well as containing lauric acid which is anti-microbial, anti-fungal and anti-bacterial.
So while this cheesecake was a huge hit with my step-son what he doesn’t realise is he is being fed healthy nutrients at the same time, now that’s a win-win situation for all.
I hope your family enjoys this cheesecake as much as mine did
Ingredients choose organic where possible
2 cups almonds (ideally soaked overnight)
½ cup shredded coconut
¼ cup coconut oil (softened)
4-6 Medjool dates roughly chopped (the dates help the base to bind together)
3 tbsp raw honey (optional as the dates are sweet enough but again it helps the base to bind)
To make a chocolate base add
2 tbsp. raw cacao
1. Put half of the ingredients in your OmniBlend and pulse until well combined, this process works best made in at least 2 batches. You will need to use the tamper to scrape the sides and stir the mixture around. Place mixture in a separate bowl and add remaining half, repeat process
Alternatively you can use a larger food processor for this step. The mixture doesn’t need to be smooth; a bit of texture is good
2. Spoon into a lined pie dish. Using your hands press it firmly into the dish. Allow to set in the freezer for 30 minutes
2 cups cashew nuts (pre-soaked overnight or for a minimum of for 2 hours and rinsed)
100 lemon juice (approx. 2 lemons) you can use a little more if the mixture seems to thick
⅓ cup coconut nectar (adjust quantity to suit personal taste. You can substitute with rice malt syrup for a fructose free option)
2 tbsp. extra virgin coconut oil (softened)
1 tsp. pure vanilla extract
1. Add all ingredients to your OmniBlend and blend on medium until smooth and creamy
2. Spoon mixture onto the base and smooth our using the spoon, place back in your freezer while you make the topping
1 cup of berries – I used a combination of raspberries and strawberries (frozen or fresh)
2 tbsp. lemon juice
1 tbsp. coconut nectar (subs. rice malt syrup)
1. Blend berries, lemon juice & nectar to a sauce consistency – add a little water if necessary
2. Spread evenly on top of the cheesecake. Keep in the freezer until you are ready to serve