Cherries are delicious. Coconut is delicious. Cheesecake is delicious. Slice is usually delicious, however if that slice contains cherries, coconut and is effectively a cheesecake, then that slice will absolutely be delicious. So, no surprises here when I say that this delicious creation is YUM!
I absolutely love the concept of vegan, cheese-less, refined sugar free, dairy free and gluten free cheesecake. I remember the first time I saw them on Instagram and how impossible I thought that would be to make. I honestly couldn't have been more mistaken, because cheese-less cheesecake is one of the easiest things in the world to make!
This nutritionally dense slice is packed full of good fats and natural sweetness, so it is a perfect afternoon treat or dessert! The coconut makes it extremely creamy and really decedent. Not to mention how effective the cherries go in terms of decoration! This is definitely one to take to a friends place because they will almost certainly be very impressed with your cooking skills!
Ingredients;
(makes 8 slices/serves 8)
The Base
1 cup raw almonds
8 Medjool dates
1/2 cup finely desiccated coconut
1 tbsp organic coconut oil
The Filling
1 cup raw cashews (soaked in water overnight, then drained)
1/2 cup finely desiccated coconut
1/2 cup coconut milk
12 cherries (stalks removed and pitted)
1 vanilla bean/1 tsp vanilla bean paste
2 tbsp organic pure maple syrup
Additional cherries and desiccated coconut for serving
1. In a blender, pulse the almonds until they are broken up into small pieces, then add the dates, coconut and coconut oil. Blend this until you have a fine and crumbly consistency.
2. In a slice tin (mine is approx 20cm x 10cm) that you have lined with baking paper (parchment), spread the base mixture. Use a spoon to press the mixture firmly into the base of the pan making sure that the edges and corners are well pressed down. The base should be about 1cm thick, which you can check by sticking a toothpick into and making how far up the stick the mixture goes.
3. Place the base in the tin in a freezer for about 30 mins whilst you make the filling.
4. In a blander, combine the drained cashews and coconut milk. After 2 minutes, add the desiccated coconut, vanilla and maple syrup, making sure to combine this really, really well. You should end up with a very smooth and runny mixture, which may take up to 10 minutes blending. When a smooth and lump free consistency has been achieved, add in the cherries, again blending until smooth.
5. Remove the base from the freezer and pour the filling mixture over the top. Use a spatula to make sure that the mixture is evenly spread.
6. Place the base and filling in the tin in the freezer for 3 hours, or until fully set.
7. After the slice has fully set, remove from the tin using the baking paper to carefully pull the slice out. Using some extra cherries that you have pitted and sliced in half, decorate the slice. Top with a dusting of desiccated coconut and serve!
(To serve, remove from freezer and allow to sit for 5-10 minutes to soften)
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