My favourite dessert ever is chocolate cheesecake! I have been experimenting on how to re-create a healthier chocolate cheesecake for a while and finally created a recipe that tastes divine and like the real deal.
The filling is what sets this beauty alight. It consists of:
The soaked cashews give it a light but creamy texture and the raw cacao gives it that chocolatey dreamy taste.
The reason why I love using coconut oil in baking and in particular in raw recipes is because it definitely gives a kick in flavour and is a great replacement for any processed oils or full fat butter.
There is no denying the views on coconut oil are a mixed bag. However, with any type of oil, having too much can be detrimental to your health. If you enjoy the taste and flavour of coconut oil then do not overdo it and like with every other oil, have it in moderation.
Coconut oil can also be used for a variety of different things. My most recent instagram video showed how you can use coconut oil in your beauty regime – home-made moisturiser which is great for after shaving and as a insect repellent, a home-made lip balm and a technique called ‘oil pulling’ which helps to eradicate any bad bacteria in your mouth.
The brand of coconut oil you use is essential. The reason why I only use Biona Raw Organic Coconut Oil is because it contains no pesticides, chemicals or uses any intensive farming practices. All their coconuts are hand picked from trusted coconut farmers in Sri Lanka. On top of that, this oil is not hydrogenated, contains no preservatives and has a smoke point of 177c.
Enjoy this creamy and delicious dessert and remember to tag me on instagram (@lizzyrosenutrition) in any of your recipe creations!
Raw Vegan Coconut & Cacao Cheesecake Recipe
- 1 1/2 cup cashews (soaked in water overnight)
- 1 can coconut milk light Biona
- 1 tbsp coconut oil Biona
- 4 tbsp raw cacao powder
- 1/2 cup cashew milk
- 2 tbsp honey Raw Health
- 1 cup coconut flakes
- 3 tbsp raw cacao powder
- 1/2 cup almonds
- 3 dates
Pre-soak the cashew nuts overnight in water so they are soft and easy to crumble.
Once soaked, rinse under water and place into a food processor.
Add in the coconut milk, honey, coconut oil, raw cacao powder, cashew milk and blend until it forms a smooth consistency.
Pour on top of the crust and leave in the fridge for 2+ hours to set.
Sprinkle with coconut flakes, edible flowers and chopped raspberries.
Place the almonds, dates, coconut flakes and raw cacao powder into a food processor and blend until it forms a sticky consistency.
Place the mixture into a baking tin and flatten with the back of a spoon.
Pop into the fridge until you are ready to add in the liquid.