Vegan & raw chocolate & coconut cheesecake


Yesterday I enjoyed a healthy brunch with my girlfriends. After we did our school run and dropped off our kids we all gathered at my house to catch up and enjoy some nutritious yummy food! This was their favorite treat.
Thank you girls I had a great time!

Here is what you need to do, to enjoy this at home whenever you want !

12 serving


For the base:
1/2 cup almonds
1 cup dates (soaked for 3 hours minimum)
1 cup shredded dried coconut
3 tablespoons of raw cacao powder

For the creamy layer:
2 cups raw cashews
2 teaspoons vanilla beans
3 tablespoons coconut oil melted
5 tablespoons maple syrup or agave syrup
1/2 cup of water (or more if needed)

For the chocolate layer:

1 cup raw cocoa powder
1 cup maple syrup or agave syrup
1/2 cup coconut oil melted


For the base layer add the almonds in your food processor and blend them until they turn into a floury consistency. Then add the shredded coconut and and the raw cacao. The dates go in at the end. Blend well until you get a sticky mixture. In a springform pan pat the mixture into a flat shape with your fingers or the back of a spoon.

For the creamy layer begin with the cashews and add them in your food processor. Blend well until they turn into a floury consistency. Add the test of the ingredients and blend until you get a slightly runny cream (May need a bit more water if you like it more runny). Pour it over the base layer. Put it in the fridge to firm up for 30 minutes.

In the meantime prepare the chocolate layer. In a pan melt the coconut oil. Add the maple syrup and the raw cacao and stir well until everything mixes nicely. Pour on top of your cake and refrigerated for a couple of hours before you enjoy it!



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