Equipment
- 1 Food processor
- 1 Spring form cake tin
- 2 Bowls
- Baking paper
Ingredients
- oil spray
Base
- ¾ cup oats
- ½ cup desiccated coconut
- 12 dates pitted
- 1 tbsp cocoa powder
- ¾ cup cashews or almonds
- ½ cup / 125 ml coconut oil
Filling
- 500 g cream cheese
- 1 tsp vanilla paste
- ½ cup / 125 ml maple syrup
Chocolate
- 200 g chocolate any flavour
Coconut cream
- ½ cup / 125 ml coconut cream
Instructions
Before you start
- Preheat oven to 180 °C. Spray with oil spray then line a 22cm round spring-form cake tin with baking paper.
Prep base
- Place ¾ cup oats, ½ cup desiccated coconut, 12 dates, 1 tbsp cocoa powder, ¾ cup cashews and a pinch of salt in a food processor bowl and blitz until it resembles a fine, flour-like texture. Drizzle in ½ cup coconut oil (melt in a small bowl if needed first) and pulse until well combined and the mixture holds together when you pinch it between your fingers.
Bake base
- Put the mixture in the prepared tin, pressing down firmly with the back of a spoon or spatula. Bake for 10-15 minutes until light golden. Set aside in the fridge to cool while you make the filling.
Make filling
- Rinse out the food processor or use a food mixer. Blend 500 g cream cheese, 1 tsp vanilla paste and ½ cup maple syrup until it is light and fluffy – scraping down the sides occasionally. You want the mixture to be creamy and satiny to ensure you get the best texture in the end, so whip a minute longer than you think you need to.
Melt chocolate
- In a small bowl, break 200 g chocolate into pieces and melt in the microwave – heating in 10-15 second bursts, stirring in between, until completely melted and smooth.
Whip coconut cream
- (DO NOT shake tin) In a separate small bowl, scoop out ½ cup coconut cream (the thick coconut cream not the liquid) from the top of the can. Whip until soft peaks form.
Finish cheesecake
- Fold the coconut cream and melted chocolate gently into the cream cheese filling mixture until well combined. Then pour the mixture onto the base and gently smooth it using a knife.
Set cheesecake
- Refrigerate until set – ideally 4 hours, but can also be made a day ahead if required. Once set, remove from the fridge. Use a slightly warm knife around the edge and gently remove from the tin, then carefully transfer to a serving plate and remove the base of the tin.
To serve
- Keep refrigerated until right before serving. Slice the cheesecake using a warm knife and serve with extra grated chocolate, berries or freshly whipped cream!
Nutrition
Calories: 522kcal | Carbohydrates: 44g | Protein: 6g | Fat: 39g | Saturated Fat: 25g | Cholesterol: 42mg | Sodium: 144mg | Potassium: 285mg | Fiber: 4g | Sugar: 33g | Calcium: 70mg | Iron: 2mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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