RAW Pineapple cheesecake
By: Holly Jade
Published: Tuesday, April 4, 2017 - 5:24pm

Ingredients




Ingredients for the base
-250g of dates (pitted)
-130g of oats (I use gluten-free)
-90g of unsweetened desiccated coconut
-1 teaspoon of maple syrup
-1/2 teaspoon of vanilla extract
-Pinch of salt
Middle
-260g of fresh pineapple
Ingredients for the filling
-250g of cashew nuts (soaked & drained)
-250g of pineapple
-160g of maple syrup (you can use fruit syrup)
-100g of coconut oil (melted)
-1 teaspoon of vanilla extract
-1/2 a lemon (juice)

Preparation

1 TIP- The Cashew Nuts need to be soaked overnight in water. Just make sure the water is covering the Nuts! 2 Line a cake tin with grease proof paper. 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. 4 Press the mixture into the lined cake tin. 5 Place some pineapple chunks on top and pop into the freezer whilst you prepare the filling. 6 To make the filling 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. 8 Whizz up on high for around 5-8 minutes or until smooth. 9 Pour the creamy pineapple layer onto the base and pop the tray back into the freezer to set. 10 Allow the cheesecake to set fully. 11 This will take around 2-4 hours (you can leave it overnight) 12 Store in a sealed container in the freezer and defrost before serving. 13 Serve with fresh pineapple, coconut, lemon or even creamy coconut cream! YUM.

About

A delicious & creamy RAW, vegan & gluten-free healthy pineapple cheesecake with hidden pineapple chunks and a oat/coconut base!
Natural sugar & easy to make!