| Coconut Cacao Cheesecake |

Hi! If you are a lover of cheesecake as I am, here is a new dessert for you to try. All natural good for you ingredients. The base is to die for. I must admit, a normal sugar filled cheesecake I would happily leave the base on the plate and eat the filling. Not this one. Yum yum! Eating these desserts daily, guilt free. In my element!

| Ingredients |


3 cups walnuts
2 cups dates
1 teaspoon vanilla extract
dash of pink Himalayan sea salt


1 & 1/2 cups raw cashews, soaked and rinsed well*
1/3 cup maple syrup or agave amber
1/2 teaspoon vanilla extract
415ml coconut milk
1/4 cup lemon juice
1/3 cup cacao powder
1/3 cup coconut oil (melted in saucepan)
1/2 teaspoon pink Himalayan sea salt
1 & 1/2 cup coconut flakes

| What To Do |

Quick soaked cashews: To cut down on soaking time, add cashews to a pot and cover with water by 1/2 inch. Bring to a boil and boil for 2 minutes. Remove from the heat and allow the cashews to soak for 1 hour. Drain the cashews, rinse with cold water, and use.

In a food processor, blend together the walnuts, dates, vanilla and sea salt until dough is formed.

Spread the dough evenly in the bottom of a 9-inch springform pan (base lined with baking paper).

Cover and place the pan in the freezer for 30 minutes.

Place all of the filling ingredients into a blender and blend on low speed until well blended.

Remove the crust from the freezer.

Pour the filling mixture on top of the crust, cover the pan and replace the cake in the freezer.

Freeze for at least 2 hours.

Defrost the cake in the refrigerator for 20 minutes before serving.

Sprinkle coconut flakes on the top before serving.

If you are using a smaller springform pan, fill patty cases to use remaining mixture.

If you are making just for yourself (or 2), freeze portion sizes. Dessert on hand. No need to search for a sugar laden hit!

Bon appetit!
‘Till next time, Kerrie <3 🙂

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