This was the first time I had made this recipe or this type of food but it turned out surprisingly simple and the result was simply extraordinary. This is a real taste treat!!
It's loosely called a dairy free cheesecake because it looks like a cheesecake. Not sure what else you would call it?
The filling is raw cashews that are held solid by raw virgin coconut oil. I can't taste the cashews and nobody I have used to taste the recipe picked it.
This is a delicious sweet treat but because of the raw coconut oil it is very filling and satisfying. You are not tempted to continually pick.
I have listed two versions. One with a 'blueberry cream' topping and one with a 'pineapple cream' topping. Both delicious.
I'm pretty confident you will enjoy this one!
Preparation is quite easy but happens in a number of phases.
First thing you need to do is soak the cashew nuts. For a minimum of four hours but preferably overnight.
The base, filling and topping also happen in stages and the good thing is you can condense the timeframe or do one part and then leave until you are ready for the next stage.
You will need three separate lots of ingredients for your Chocolate (Dairy Free) Cheesecake.
The first step is to soak the cashew nuts for 4 hours or overnight.
Make the base. In a blender place:
Blend until you have a consistency that suits your taste. I used the Blendtek Twister Jar for this which allows you to blend with very little moisture content.
I used a single loaf tray for this desert as the quantities are not sufficient for a twelve inch round cake tin. If you doubled all the quantities the 12 inch cake tin would be fine.
I lined the tray with baking powder which made it really easy to get the cake out when it was finished.
Pat the mixture evenly into the baking tray and put aside in the freezer.
You could wait for an hour before you completed the next step but I started straight away and it was fine.
The next step is to prepare the filling. Once again I chose the Blendtek Twister Jar but a standard blender should work just as well.
In the blender add:
Blend until it is smooth and then spoon over the top of the base. Place back in the freezer.
You definitely should wait until the mixture is set solid before you attempt to add the topping layer.
I waited for about 3 hours.
Again for the topping layer I used the Blendtek Twister Jar.
In your blender combine:
Blend until smooth and spread over the cheesecake. Return to the freezer.
The desert will be ready to eat after the topping has set. At that stage I took it out of the freezer and it has quite happily stayed solid.
A number of people mentioned that the final missing piece was a big dollop of cream on top. And yes that would be a true decedent delight!!
Whilst there is a bit of sugar in the recipe it is actually quite healthy. A good way to get some raw virgin coconut oil.
Enjoy!! I might have a go at a version that uses blueberries and raw virgin coconut oil as the filling.
Below are some products that appear in this recipe