Coconut Cheesecake base 1 and 1/2 beakers desiccated coconut( 130 grams) 1/2 cup cashews( 75 grams) 10 medjool times, seeds removed( 150 grams) 3 tablespoons cacao or cocoa( 25 grams) 1 tablespoon maple syrup( 25 grams) tinge of salt
1 and 1/2 cup cashews( 225 grams) 1 cup full flab coconut milk( 250 grams) 4 tablespoons honey*( 120 grams) 4 tablespoons coconut petroleum( 35 grams) 1 tablespoon maple syrup( 25 grams) 2 teaspoons vanilla extract
Line a square 20 cm cake tin with baking article and plaza the 1 and 1/2 goblets of cashews used in the top coating into a bowl. Cover with hot water and set aside while you glean your parts and draw the cornerstone. Locate the cornerstone ingredients into your food processor and harmonize at high speed until the combine resembles a fine sliver. Press the combine securely into your prepared tin and set aside. Drain the cashews that have been soaking and sit them into your processor with the remaining ingredients. Coalesce at high speed until the motley is smooth and well combined. Rain the combination over your locate and home in the freezer for 4- 6 hours to determined. You can provide it at this place or slice into suffices and return to the freezer to accumulate. Enjoy.
* you can use rice malt syrup if you prefer.
Line a square 20 cm tin with baking newspaper hanging over the sides. Arrange the cashews for the top coating into a container and include with heated spray. Set aside while you meet the locate. Place the basi ingredients into the bowl and blend at velocity 10 for 10 seconds. Pulp the mixture securely into your prepared tin and put aside. To constitute the top bed strain your cashews and add them to the bowl with the remaining ingredients and coalesce at race 10 for 20 seconds or until the smorgasbord is smooth and well compounded. Spread the top evenly over the basi and sit the slice into the freezer for 4- 6 hours to positioned. Once adjusted slice and storage in the fridge or freezer. Munch and enjoy.
* you can use rice malt syrup of you prefer.
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