3 TBS shredded coconut or use fresh meat from Thai young coconut
2 TBS coconut oil (melted)
1 TBS pure vanilla
3 TBS maple syrup
2 TBS organic lime juice
2 TBS lemon juice
* You can also add flavors to your cheesecake like raw cacao for chocolate cake or fruits like: blueberries, strawberries, raspberries, cranberries, mango, pineapple, etc… possibilities are endless.
organic pomegranate seeds
Soak cashews in cold pure water for at least 4-6 hours or overnight. Soak dates in warm water for 15 minutes and then drain the water before putting in the food processor. Add nuts and process along with the dates and cinnamon. Pulse into a fine grain. Press the mixture into a springform pan. Push down firmly until it is well compacted and even. Put in the fridge to set and then make the cashew filling. Put soaked cashews in the food processor or the Vitamix along with all other ingredients listed. Blend well until the mixture is smooth and creamy. You may have to scrape down the sides if needed. When is ready and smooth pour mixture onto the cake base, spread evenly and place in the freezer for about 4-5 hours or until firm. Store the cake in the freezer and take out 30 minutes before serving. Decorate with berries, fresh herbs and flowers. Enjoy : )
Blend 500g of soft pitted dates with 250g coconut oil, pinch of salt and a teaspoon of vanilla powder. When everything is thoroughly blended add 600g of dried coconut and mix by hand. Spread on a tray and let it set for a few hours in a fridge.
My day in Edinburgh yesterday: raw berry chocolate cake from Pumpkin Brown Cafe, veggie haggis pakoras and mixed veggie samosas from The Pakora Bar, and avocado toast from Brew Lab. All vegan and all delicious. 😇