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Recipe by: Emily Von Euw

You’re gonna love my lack of nuts...in this recipe (I really hope you got the reference). To be honest, I prefer this recipe to some nut-based cheesecake recipes. It’s exceptionally silky smooth and I frankly cannot resist coconut. This cheesecake leaves nothing to be desired… except maybe a second slice. Serve with fruit if you like, and double or triple the recipe for a larger cake. 

Makes: 1 small cake, 5 to 7 servings

Ingredients for the crust:

½ cup (45g) oats or (85g) buckwheat groats.

½ cup (88g) pitted dates

Ingredients for the cheesecake:

¾ cup (60g) fresh young coconut meat

¼ cup (59ml) liquid coconut oil

2½ tablespoon (50g) preferred liquid sweetener, or to taste 

⅓ (29g) unsweetened shredded coconut 

Juice of lemon 

Directions to make the crust:

Pulse the oats into the flour in your food processor, then add the dates and process until it all begins to stick together in crumbs. Press into the bottle of a small springform pan (mine is 4½ inches [11.5 cm] in diameter).  

Directions to make the cheesecake:

Blend all the ingredients until smooth. Pour onto your crust and freeze overnight so it can set and develop flavour. The next it should be solid and ready to chow down on.

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