Raw Chocolate Cacao, Vanilla and Coconut Cheesecakes
Velvety smooth raw cacao, cashew, vanilla and coconut cheesecakes I learnt to make these when I was studying Culinary Nutrition at Leith’s School of Food and
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at therapeutickitchen.co.uk.
Cooking tools:
- Food processor
- Kitchen scale
- Citrus press
- Ramekin
- Cake ring
- Microplane
- Mixing bowl
- Saucepan
- Stove
- Spatula
- Spoon
- Refrigerator
Ingredients
- 300 g Oats
- 50 g Medjool Dates
- 50 g Pumpkin Seeds
- 20 g Raw Tahini
- 20 g Coconut Oil
- 180 g Cashews (ideally soaked in water overnight)
- 30 g Coconut Oil (melted and cooled)
- 30 g Cacao Butter (melted and cooled)
- 400 g Light Coconut Milk
- 200 g Dark Chocolate (80%)
- 100 g Maple Syrup
- Lemon Juice
- 1 tsp Vanilla Extract
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