White Chocolate & Coconut Cheesecake
REFINED SUGAR FREE
1 cup raw almonds
10 medjool dates, pitted
½ cup shredded coconut
1 cup raw cashew nuts, soaked in water overnight then drained
400ml coconut cream
¼ cup pure maple syrup
2 tsp vanilla bean paste
½ cup finely grated and melted (double boiler) cacao butter
½ cup finely desiccated coconut
¼ cup finely grated and melted (double boiler) cacao butter
½ cup coconut cream
4 tbsp pure maple syrup
White Chocolate and Coconut Truffles
In a high-speed blender, combine the ingredients for the base. Blend until well combined with no large chunks.
Take a round cake tin and create 3 strips approx. 2cm wide using some parchment paper/baking paper. Lay these across the tin in a star-like shape with a few centimeters of excess length on either side – they’ll help you get the cheesecake out later. Tip the base mixture from the blender into the cake tin and press firmly. Place in the freezer to set.
While the base is setting in the freezer, wash out your blender and then place all of the ingredients for the filling in. Blend on high speed for several minutes making sure that the mixture is not at all grainy from the cashews. If it is, be persistent because with sufficient blending it will go lovely and creamy and smooth! After a few minutes of blending, remove the base from the freezer and then pour the filling over the top. Return to the freezer overnight.
To make the white chocolate and coconut truffles, place the relevant ingredients in a bowl. Take an electric mixer and combine well. Using your hands, roll the mixture into various sized balls. If the mixture is a little too runny to hold its shape, simply place in the fridge for a few minutes and then roll the balls. Store the truffles in the fridge until serving.
When serving, remove the cheesecake from the freezer and allow to sit for 10/15 minutes to soften a little. Serve with the truffles and some desiccated coconut on top.