Making a cheesecake usually sounds so hard and time-consuming. That is not the case with this amazing coconut cocoa cheesecake recipe. It is vegan and very tasty. You can give the recipe a go, and everyone will ask you to make it again.
For the crust of the coconut cocoa cheesecake, you’ll need 2 cups pitted Medjool dates, 3 cups walnuts. 1 teaspoon vanilla, a dash of sea salt.
To make the filling, get 1/2 teaspoon vanilla, 1/4 cup lemon juice, 1/3 cup maple syrup, 1/3 cup melted coconut oil, 1 1/2 soaked and rinsed cups raw cashews, 1 1/2 cup coconut flakes, 1/3 cup cocoa powder, 1/2 teaspoon sea salt, one 14-ounce can full-fat coconut milk.
Put the walnuts, vanilla, sea salt and dates in a blender and blend them together very well. When you get a dough put it on a 9-inch pan. Put the pan in the fridge for around half an hour. Get all the ingredients for the filling and blend them together in the blender. Use low speed. Get the pan out from the freezer and cover the dough with the filling mix. Put the coconut cocoa cheesecake back in the freezer for around two hours. Decorate it with some cocoa and coconut flakes.