RAW Pineapple cheesecake
Ingredients
Ingredients for the base
-250g of dates (pitted)
-130g of oats (I use gluten-free)
-90g of unsweetened desiccated coconut
-1 teaspoon of maple syrup
-1/2 teaspoon of vanilla extract
-Pinch of salt
Middle
-260g of fresh pineapple
Ingredients for the filling
-250g of cashew nuts (soaked & drained)
-250g of pineapple
-160g of maple syrup (you can use fruit syrup)
-100g of coconut oil (melted)
-1 teaspoon of vanilla extract
-1/2 a lemon (juice)
Preparation
1
TIP- The Cashew Nuts need to be soaked overnight in water. Just make sure the water is covering the Nuts!
2
Line a cake tin with grease proof paper.
3
De-seed/pit the dates and add them into a food processor/blender along with the oats, coconut, maple syrup, vanilla extract and salt.
4
Press the mixture into the lined cake tin.
5
Place some pineapple chunks on top and pop into the freezer whilst you prepare the filling.
6
To make the filling
7
Drain the cashew nuts and place them into a food processor/blender along with the pineapple, maple syrup, melted coconut oil, vanilla extract and lemon juice.
8
Whizz up on high for around 5-8 minutes or until smooth.
9
Pour the creamy pineapple layer onto the base and pop the tray back into the freezer to set.
10
Allow the cheesecake to set fully.
11
This will take around 2-4 hours (you can leave it overnight)
12
Store in a sealed container in the freezer and defrost before serving.
13
Serve with fresh pineapple, coconut, lemon or even creamy coconut cream! YUM.
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About
A delicious & creamy RAW, vegan & gluten-free healthy pineapple cheesecake with hidden pineapple chunks and a oat/coconut base!
Natural sugar & easy to make!
Added:
Tuesday, April 4, 2017 - 5:24pm
