I’ve had people say to me that they have so much time during the holidays, that they get extremely bored and can’t wait to get back to work.
Well, I, on the other hand, find that the time goes so quickly, and by the end of the 2 weeks, I’ve done almost nothing!
That’s why I had to make sure that this simple dessert could be made in a super short amount of time, but still leave guests at the dessert table “oohing” and “ahhing”- and coming back for seconds of course. Leftover dessert is a huge risk in my house 😉
So between watching 3 seasons of Community in less than a week, my much loved gym sessions, online shopping and talking with suppliers to get Squarebars in stock on fitandfiesty.com (success! they’ll be here soon!), I still had ample time to create this cheesecake.. Which means you will too!
And okay.. So maybe I don’t get things done because I spend too much time online….
Anyways- here’s the recipe!
– ½ cup of Pitted Dates or Agave Nectar
– 1 cup Almonds
– ½ cup Coconut Shreds
– Cacao Powder, to taste (I used about ½ cup)
– ½ cup Coconut Flour
– ½ cup Pitted Dates
– ¼ cup Almond Meal
– ¼ cup Agave Nectar
– ½ cup Raspberries (frozen or fresh)
– 1 ½ cup Raw Cashews, soaked overnight in water and drained OR 1 block Light Cream Cheese
– 2 tbsps. Lemon Juice
– 4 tbsp. Coconut Oil
– 1 tsp. Vanilla Essence
– ½ cup Agave Nectar
– 1 tbsp. Gelatine (vegan friends, try Agar-Agar or simply freeze cheesecake before serving)
1. Process the dry ingredients of the base until crumbled to your liking. Then add in the dates or agave nectar and process until a dough starts to form.
2. Press this dough firmly into a lined cake tin and freeze for 1-2 hours. If you find that the base mixture is not sticking too well, add more dates.
3. Meanwhile, combine the Coconut Flour, Dates and Almond Meal for the Raspberry base. Purée the raspberries, along with the agave nectar, then mix into the dry Coconut Mixture.
4. Again, press this mixture on top of the Chocolate Base. Let freeze for another hour.
5. Finally, for the cheesecake layer, blend the Cashews, Lemon Juice, Coconut Oil and Agave Nectar until smooth.
Mix the Gelatine or Agar-Agar with a tablespoon of hot water and add this into the mixture.
Alternatively, if you are using Cream Cheese, with an electric beater, beat the cheese until fluffy, then add in the other ingredients. Continue mixing until well combined.
6. Pour the cheesecake mixture on top of the Coconut Layer and freeze for at least 3 hours before, taking out of the cake tin serving.
7. Top with puréed raspberries and coconut shreds, if desired.
If you have trouble finding some of the above ingredients, just head to the store OR comment below and I’ll try help you out with a replacement.