Add This Raw Coconut Cheesecake Recipe to Your Diet
If you’re anything like me, you probably crave something sweet at least once a day. Nothing is better than a super decadent dessert, but they come at a hefty price: sugar overload. Luckily, there are lightened-up dessert alternatives to not only satisfy your sweet tooth but actually nourish your body. This raw dessert recipe is vegan, gluten-free, paleo and refined-sugar free. Plus, it’s packed with superfood ingredients like coconut oil, cashews and macadamia nuts. I was inspired to make these on a recent trip to Hawaii, where haupia pie (a coconut chocolate pie) is a staple. I added macadamia nuts to the crust to give it that extra Hawaiian touch. Get a taste of the tropics and try these “cheesecake” bites!
makes 12 – 14 mini bites
For the crust:
— 1/4 cup unsweetened coconut flakes
— 3/4 cup dates soaked in water for 10 minutes (roughly 12 dates)
— 1/2 cup macadamia nuts
For the filling:
— 1 cup cashews soaked for at least 6 hours*
— 1/2 cup can coconut milk (put in fridge overnight before use)**
— 1 teaspoon vanilla
— 1/4 cup maple syrup
— 2 Tablespoons coconut oil slightly melted
— mini cupcake tin or brownie pan
* A fast method for soaking cashews is to boil them for 1 hour
** The coconut cream separates from the milk when cold. I use the cream in my recipe for a more creamy texture. Save the milk to use for smoothies or other recipes!
1. Add all ingredients for the crust to a blender or food processor and blend until nuts are in very tiny pieces.
2. Place spoonfuls of the mixture in a mini cupcake tin and press down with your fingers.
3. Place the crust in the freezer for 15 minutes to set.
4. With the crust in the freezer, place all the ingredients for the filling in the blender and blend until smooth. Make sure to fully blend all cashews in this step.
5. Remove the tin from the freezer and spoon the filling over the crust.
6. Using a butter knife, level off the filling so it’s even.
7. Freeze for 3 hours or overnight.
8. Take out of the freezer and let thaw for 15 minutes before consuming. Store any leftovers in the freezer.
Add all ingredients for the crust to a blender or food processor and blend until nuts are in very tiny pieces. The mixture should be slightly sticky.
Place roughly one tablespoon of the mixture in each cupcake slot.
Press the mixture down with your fingers, and place in the freezer for 15 minutes.
Place all ingredients for the filling in a blender and blend until completely smooth.
Remove the tin from the freezer, add the filling to the top of the crust and level with a butter knife.
Get creative with some toppings! Shown here are dark chocolate shavings, shredded coconut flakes and crushed macadamia nuts. Let freeze for three hours or overnight.
Don’t these cute bites look super yummy?
The toppings take this healthy treat to the next level. Fresh fruit like pineapple would also be an amazing addition!
What toppings would you add to this raw vegan dessert? Test it out and send us your photos on Instagram using the hashtag #iamcreative.