For all you caramel lovers out there, this cheesecake 'channels' condensed milk, but without that sickly feeling afterwards! You don't need much to feel satisfied with every heavenly mouthful.
This gorgeous cake is the perfect treat to make for a birthday or pot luck dinner. Try it out, your guests won't believe it's healthy, and meanwhile their bods and cells will love you for it!
You'll notice this recipe contains ranges for the coconut oil, dates and coconut nectar. The original version donated to us by the lovely team at Jason Shon Bennett called for the upper end of the range, but I recently made it with less and it still turned our perfectly. Reducing the coconut oil and sweetener will reduce the energy density of the cake, whilst still retaining the delicious flavour. So sweet tooth or not, take your pick!
Serves 8-12 using a 20cm (8") springform pan
All of the items below can be purchased from our online store, simply click on each ingredient link to add to your shopping cart
Always use certified organic ingredients where possible
1 ½ c raw almonds (soaked overnight, drained and rinsed - you could also use brazil nuts, hazelnuts, walnuts or cashews)
½ tsp organic sea salt
½ - ¾ c pitted baking dates (soaked in hot water for about 15 minutes to soften then drain, you can use the water in a smoothie or hot drink)
¼ c desiccated coconut
Pinch cinnamon (optional)
2 ½ c raw cashews (soaked overnight, drained and rinsed)
½ - 1c pitted baking dates (soaked as above)
⅓ - ¾ c coconut nectar (or yacon syrup/agave/maple syrup)
½ - ¾ c coconut oil (melted - put jar in a pot of boiling water to liquefy and then use)
¼ c tahini
2 tsp vanilla extract
3 Tbsp cacao butter (melted)
½ c water
pinch organic sea salt
c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon
This cake will keep in the fridge for up to three days. Otherwise once set, slice it into individual servings and put them in a sealed container in the freezer for up to three months. Simply pull a slice or two out 10 minutes before you need it.
We've been enjoying this served with a generous dollop of Coconut Cashew Chia Cream, some fresh seasonal local fruit (black plums are amazing with it), and an organic herbal tea or Teeccino herbal coffee. To read our full interview with Jason, click here.
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