raw cheesecake, coconut,

Ingredients

Base

  • 1 Cup of Cashews 
  • 1/2 Cup of Walnuts
  • 6 Majool Dates pitted
  • 2 T Coconut Oil
  • Pinch of Salt

Filling 

  • 1 1/2 Cups of cashews soaked in coconut water overnight
  • 1/4 C JT’s Coconut Oil
  • 1/2 Cup Coconut Cream
  • 1/4 Cup of JT’s Coconut Water
  • 1/4 – 1/2 Cup of Mascarpone Cream or Coconut Yoghurt for a Vegan Version
  • 1/4 Rice Malt Syrup
  • 1 t tsp vanilla essence 
  • 1 t Rose Water
  • 1 Fig chopped

Rose & Coconut Raw Cheesecake Topped With Fresh Figs

This beautiful Coconut Cheesecake recipe topped with fresh figs was created by @aktivliving and we think it’s pretty divine!

Did you know that figs aren’t actually a fruit? Inside, they are full of tiny, flowers that produce the crunchy edible seeds which give figs their unique texture.

Figs are also full of nutrients, antioxidants and vitamins while being a high source of fibre and calcium too. Healthy AND deliciously sweet – we only wish that fig season was all year round!

METHOD: 

Place all base ingredients in a food processor and blend until you have a bread crumb like mixture.  Put mixture in a spring form tin lined with baking paper and place in freezer.

Next, place all filling ingredients except the figs in a food processor and blend until smooth.  Add chopped fig and blend through.

Pour mixture into spring form tin and freeze for at least 3 hours.  Take out of freezer 15 minutes before serving.

Top with Figs and a Rose Water Syrup as pictured or you can use crushed pistachios, coconut chips or chocolate – the options are endless! 

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