This is one of my favourite recipes and it’s so simple. What’s great is that you can also make it so different by switching the fruit around. At the moment my favourite is using blackberries.
1 cup dates, soaked until very soft
1 cup dried organic, unsweetened coconut (or you can use 1 cup of nuts or seeds)
2 & 1/2 cups cashew nuts pre soaked for at least 1 hour
1/4 cup coconut cream
1/3 cup raw honey or maple syrup
½ cup coconut oil, softened
2 cups fresh pineapple chunks, strawberries or blackberries (depending on what type of cheesecake you want to make)
*Using the same fruit as used in the base*
1 cup of fruit of your choice
1 cup of dates
1 tbs coconut oil
Place soften dates and coconut in food processor and process until well blended.
Pat into the bottom of tin and place in the fridge to set
In a high-speed blender, purée the coconut and coconut water together until smooth.
Add the honey and coconut oil. You want this to be quite smooth so blend away until it is.
Add 1 cup of the strawberries or other fruit.
Stir the fruit into the cashew cream mixture, pour over the crust and let it set in the refrigerator for 4 hours. Move to the freezer and leave until firm.
Take your ingredients and blend until smooth. Then pour over the top of the cake and place in the freezer to set.