1 cup raw almonds
1 cup desiccated coconut
12 dried apricots
a little extra coconut oil for greasing the tin
250g raw cashews
1/2 cup virgin coconut oil (liquid)
2 cups chopped fresh pineapple
1/3 cup coconut nectar
1 tsp vanilla powder
400g can coconut cream
1 tbsp coconut syrup
1/2 tsp vanilla powder
The night before, put your can of coconut cream upside down in the fridge.
The next day, pop your almonds, desiccated coconut and dried apricots into your food processor and process on a low speed until the mixture becomes slightly sticky.
Press into the base of a 25cm springform tin which has been lightly greased with coconut oil.
Next, put your cashews and coconut nectar into your blender and blend on a low speed, using the tamper to push them down until they are a nut butter consistency.
Add the rest of the filling ingredients and blend on a medium speed until smooth and silky.
Pour into your tin and freeze for 2 hours or until set.
To make the top, turn the tin of coconut cream the right way up, open it and pour off the water, which has separated. Mix the remaining thick cream together with the coconut syrup and vanilla powder, then spoon into a piping bag and decorate your cake. Return to the freezer for 1 hour or until top is set.
Remove from freezer 10-15 minutes before serving.
This cheesecake takes a little longer to make due to the coconut cream top, but it’s soooo worth it!
Submitted by Jules Galloway – Desserts Raw and Simple