RAW Pineapple cheesecake
Total Steps
13
Ingredients
13
Tools Needed
1
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- Pinch salt
- 1 teaspoon maple syrup (for base)
- 1/2 teaspoon vanilla extract (for base)
- 130 g oats (gluten-free)
- 90 g unsweetened desiccated coconut
- 250 g dates (pitted)
- 260 g fresh pineapple (for base)
- 250 g cashew nuts (soaked & drained)
- 250 g pineapple (for filling)
- 160 g maple syrup (for filling)
- 100 g coconut oil (melted)
- 1 teaspoon vanilla extract (for filling)
- 1/2 lemon lemon (juice)
Instructions
Step 1
TIP- The Cashew Nuts need to be soaked overnight in water. Just make sure the water is covering the Nuts!
Step 2
Line a cake tin with grease proof paper.
Step 3
De-seed/pit the dates and add them into a food processor/blender along with the oats, coconut, maple syrup, vanilla extract and salt.
Step 4
Press the mixture into the lined cake tin.
Step 5
Place some pineapple chunks on top and pop into the freezer whilst you prepare the filling.
Step 6
To make the filling
Step 7
Drain the cashew nuts and place them into a food processor/blender along with the pineapple, maple syrup, melted coconut oil, vanilla extract and lemon juice.
Step 8
Whizz up on high for around 5-8 minutes or until smooth.
Step 9
Pour the creamy pineapple layer onto the base and pop the tray back into the freezer to set.
Step 10
Allow the cheesecake to set fully.
Step 11
This will take around 2-4 hours (you can leave it overnight)
Step 12
Store in a sealed container in the freezer and defrost before serving.
Step 13
Serve with fresh pineapple, coconut, lemon or even creamy coconut cream! YUM.