Serves 8-12

Ingredients crust

• 1 cup almonds
• ½ cup shredded unsweetened coconut
• ½ cup de-seeded dates
• 6 tbs. raw cacao powder
• 1 pinch of fine rock or sea salt
• ½ tsp. vanilla

Ingredients filling version 1 (raw)

• 2 cups (250g) raw cashews, soaked overnight and drained
• 1 cup (240ml) coconut, cashew or almond milk
• ½ cup date paste
• 6 tablespoons raw cacao powder
• 2 tablespoons lemon juice
• 2 tsp vanilla extract
• ¼ teaspoon fine sea salt
• ½ cup coconut butter or cold-pressed coconut oil

Filling version II (with tofu)

• 400g silken tofu
• 150g dark chocolate
• 6-12 tbsp. date paste or agave syrup (12 for 75% chocolate, less if using sweeter chocolate)
• Pinch of vanilla
• Pinch of salt
• Optional: 1-2 tsp. dark rum

STEP 1: In a food processor, pulse the almonds and coconut into a fine flour. Add the other crust ingredienst and pulse until the mixture begins to clump together. If needed, add a tiny bit of water.

STEP 2: Press firmly and evenly into a 9 inch springform pan (or 8-12 muffin liners or small glasses). Set aside in the refrigerator.

STEP 3:

Filling version 1: In a blender, combine all ingredients except for the coconut oil and blend until smooth. Then add and pulse to emulsify.

Filling version 2: Combine all ingredients in the blender until smooth.

STEP 4: Pour the filling into the prepared crust. Decorate by dropping spoonfuls of ganache over the filling, and using a toothpick to swirl the two together; or decorate with chocolate shavings just before serving. Cover the cake and chill until firm.

Allow at least 4 hours for the finished cheesecake to set in the fridge, ideally overnight (you can try setting it in the freezer if you’re in a hurry). Store in the refrigerator.

The flavour improves after a day, and the cheesecake will keep for a few days in the refrigerator, and a week in the freezer. Take out of the freezer 15-30 minutes before serving.