Friday, February 16, 2018

Chocolate coconut cheesecake

One afternoon I wanted something sweet and creamy yet healthy and easy to make. And I didn't want to spend a lot of time in the kitchen to make it.
So I started to look in the cupboards and I found a lot of good stuff. And I already had a cup of cashews in the fridge to soak so... "Cheesecake" it is! 
I just started to think of combinations, and I decided that a chocolate "cheesecake" sounds really good and decadent enough to curb my sweet tooth. 
I forgot to take into account the fact that I wanted to film the entire process, take pictures of the cheesecake and film a first taste test. So I got to eat it only the next day, after my husband tried it because at night the light is horrible and I couldn't film the taste test, but it was still amazing!
Ok, enough blabbing, let's go to the recipe now!


Ingredients: (makes about 8 servings)
Crust:

** 100 g (0.66 cup) dates
** 165 g (1.5 cups) oats
** 100 g (1 cup) walnuts)
Filling:
** 200 g (1.3 cups) dates
** 130 g (1 cup) cashews
** 400 ml (1 can) full fat coconut milk
** 50 g (0.5 cup) unsweetened cacao powder
** 50 g (0.5 cup) carob powder
** 1 tsp vanilla extract


Method:
You should use cold coconut milk, from the fridge. It has a better consistency when you blend it.
Soak the cashews for at least 4 hours or, better, overnight. Or you can boil them for 10-15 minutes. Divide the dates in 2 containers and soak them in hot water for 10-15 minutes.
Drain and rinse the cashews. Drain the dates and reserve some of the water.
To make the crust: blend the oats and walnuts until you you have a coarse four/ crumbles. Add the dates and blend until you have some sticky crumbles that hold together when you pinch them.
Pour the crumbly mixture in a springform pan or other cake pan lined with parchment paper and press the mixture together until you form a crust. Put it into the fridge.
For the filing: Blend together the cashews and dates until you have fine sticky crumbles, almost a paste. Add 1-2 tbsp of the date water if you need to. Add the coconut milk and blend until you have a smooth paste. Add the cacao powder, carob powder and vanilla extract. Blend until everything is incorporated and you have a thick, luscious paste.
Pour the paste into your springform pan/ cake pan. Refrigerate for at least 4 hour or better, overnight. If you want to speed up the process freeze everything for about 2 hours.
Decorate with fruits, nuts or chocolate shavings. Enjoy!
You can keep it in the fridge for about 3-4 days if you can resist eating it :)

You can use only unsweetened cocoa or only carob powder if you want. If you use just cocoa powder it's gonna be a little less sweet/

You have the video recipe here:






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2 comments:

  1. Looks AMAZING!! Thank you. Saving to make another day.

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    Replies
    1. Thank you very much! I hope that you like it as much as I do!

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