We’ve teamed up with Coconut Merchant to bring you a delicious recipe for vegan vanilla and baobab coconut cheesecakes. Whipped up by vegan blogger Nourishing Amy, this recipe is inspired by our indulgent Whipped Body Velvet and Luxury Bath Foam.
Here's everything you need to give these tasty treats a try for yourself...
INGREDIENTS
140g almonds
160g dates
10g desiccated coconut
240g raw cashews, soaked overnight (or for 8 hours)
50ml lemon juice
70g coconut oil, melted
160ml coconut milk (hard cream and/or liquid)
120g coconut honey or syrup
1 tsp vanilla essence
2 tsp baobab powder
1 passion fruit, halved
Raspberries
METHOD
- Prepare the base by blitzing the almonds in a food processor until crumbly.
- Separately blitz the dates in a food processor until jammy.
- Add the almonds and dates together in the processor alongside the desiccated coconut and whizz until a sticky dough forms.
- Press the dough down into mini silicon cupcake cases or lined cupcake trays (or 1 large tin) until compact – you may need to use the bottom of a glass to ensure an even base. Place this in the freezer to set.
- Meanwhile, drain the soaked cashew nuts, add to a blender and mix with lemon juice, coconut oil, coconut milk, coconut honey or syrup, vanilla essence and boabab powder. Blend until very smooth.
- Pour the cheesecake mixture over the bases, tap a few times to release any air bubbles. Top with a teaspoon of passion fruit each and cover with plastic wrap to freeze for 4-6 hours until set.
- Allow to thaw for 10 minutes before serving, sprinkle with extra desiccated coconut and top with a raspberry.
