For the Base
- 100g raw, unsalted pecans
- 150g dates, pitted and soaked for 20 minutes in hot water, to soften
- 2 tsp vanilla extract or vanilla powder
- 2 tbsp smooth or crunchy almond butter
- 1 tbsp virgin coconut oil, melted
- 2 tbsp unsweetened desiccated coconut
- 6 tbsp coconut cream from 2 400ml cans full-fat coconut milk, refrigerated overnight
- 6 tbsp raw cacao powder or unsweetened dark cocoa powder
- 6 tbsp pure maple syrup or honey
- 3 tsp vanilla extract or vanilla powder
- 1/2 a ripe avocado
- 1 tbsp coconut oil, melted
- 2 tsp fresh ginger, chopped
- 1-2 tbsp unsweetened almond milk, to blend
- 70g mixed fresh berries, to serve
- Grated dark chocolate, to serve
- Place the pecans, soaked and drained dates, vanilla, almond butter, coconut oil and desiccated coconut in a food processor fitted with an S blade, and process for 2-3 minutes until a thick, sticky dough has formed.
- Press the base mixture into the bottom of an 8” circular springform tin or rubber cake pan, and ensure the top is smooth and even.
- To prepare the cheesecake filling, carefully open the two cans of coconut milk without shaking them. The coconut cream should have separated from the coconut water and set in the fridge. Spoon out 6 tablespoons of thick coconut cream into a blender or food processor.
- Add the cacao or cocoa powder, maple syrup or honey, vanilla, avocado, coconut oil and fresh ginger. Blend into a smooth, thick mixture, using a dash of almond milk to blend, if needed.
- Pour the cheesecake filling on top of the prepared base and smooth across the top with a spatula, to ensure its even.
- Place the cheesecake into the freezer to set for 30-45 minutes, then remove from the freezer, top with fresh berries, slice into pieces and serve chilled.