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Cookies and Cream Cheesecake

Raw, vegan, dairy free, gluten free, refined sugar free cheesecake. Yes we have ticked all the boxes so everyone can enjoy a slice.
Serves 15
Prep time: 30 mins
Ingredients:

Base


3 tbsp cacao powder
1 cup cashews
½ cup shredded coconut
1 cup dates


The Filling
1 cup cashews
3 tbsp lemon juice
2 teaspoons vanilla bean paste
5 tbsp agave syrup
4 tbsp coconut oil
1 can coconut cream
1 block 90% dark chocolate
½ cup cacao nibs


Chocolate Sauce
4 squares of dark chocolate 

Method:

Instructions


To make the base, place all ingredients in the food processor and blend until well combined and sticking together.
Spray and baking pan and scoop the base mixture in.
Press firmly down on the mixture and place in the freezer.


For the filling add cashews, lemon juice, vanilla bean paste, and agave syrup in the food processor and pulse.
Slowly start adding the coconut cream until the mixture is at a desired consistency.
Add the dark chocolate and pulse until roughly chop.
Then stir through the cacao nibs.
Evenly spread the mixture onto the base and leave to set in the freezer for 1-3 hours.


Before serving melt the squares of chocolate over low heat and tip over the cake.

Submitted By:
Shelly and Tina, www.freedomwellness.com.au
Cookies and Cream Cheesecake
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