By now you have probably guessed that I love cheesecake. It’s difficult to not love it more when it is completely vegan, gluten free, dairy free and RAW!

 

 

The cream of coconuts are great at relieving hangovers. Particularly as coconuts are  rich in medium-chain fatty acid (MCFA) which alters the lipid membranes of offending organisms and provides antimicrobial support to the immune system.

 

Coconut also contains lauric acid which converts to monolaurin which is the compound found in breast milk that helps to strengthen the immunity of new born babies.

 

If you’re looking to take the edge of the week and delve your taste buds into something magical then this is the recipe for you.

 

The combination of ingredients bind the flavours, textures and structure which melt in your mouth with every bite you take…

 

9 Inch

Blend in a food processor: 1st Layer (Base)

  • Brazil nuts: 1/2 cup
  • Dates: 1 cup
  • Desiccated coconut: 1/2 cup
  • Pumpkin seeds: 1/2 cup
  • Himalayan Salt (a pinch)

 

 

Blend: 2nd Layer (Blue Cream)

  • Cashews (activated): 1 cup
  • Coconut cream (no water): 1 cup
  • Coconut oil: 1 tbsp
  • Maple syrup: 4-6 tbsp
  • Nut milk of choice: 1/2 cup
  • Blue pea powder (optional): 1 tsp

Blend: 3rd Layer (Dragon Fruit Cream)

  • Freeze dried dragon fruit powder: 1 tsp
  • Coconut cream (no water): 1 cup
  • Nut milk of choice: 1/2 cup
  • Maple Syrup: 4-6 tbsp

Blend: 4th Layer (Lemon Cream)

  • Lemon juice: 5 tbsp
  • Coconut cream: 1 cup
  • Nut milk of choice: 1/2 cup
  • Vanilla extract: 1 tsp
  • Maple syrup: 4-6 tbsp

Topping

 

 

Recommendation

At each stage place the mixture in the freezer for at least an hour, then pour the mixture from the next step and continue this process to create the layers.

 

To activate cashews place the cashews in filtered water overnight to soak. Then drain the water and use the cashews in the recipe.

 

If the coconut oil is solidified gently heat the coconut oil (between 25 -40 degrees Celsius) and it will turn into liquid form.

 

Almond milk or rice milk can be used where “Coconut milk” is mentioned.

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