- 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.
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.