Chocolate & Coconut Cheesecake

Chocolate & Coconut Cheesecake from ShoreBeing on Vimeo.

I’m always on the look out for nut free, dairy free desserts as I have two mini friends with allergies…the look on their faces when they realise they can eat a dessert is priceless. I developed the recipe for this raw cheesecake as a birthday cake during the summer, it’s about time everyone gets chance to have a taste!

Chocolate & Coconut Cheesecake 
Serves 6-8

110g oats
30g shredded coconuts
10 dates
4 tbsp coconut oil, melted

Coconut layer 
110g dates
1 tin coconut milk – thick creamy part only
1 tbsp maple syrup

Chocolate topping
50g cacao powder
2 tbsp coconut milk
2 tbsp coconut oil
2 tbsp maple syrup
Handful of pecans – optional

  1. Line a cake tin base with cling film and set aside
  2. Put the 10 dates in a food processor and blitz for 30 seconds
  3. Add the oats and coconut and process for another 30 seconds
  4. Slowly poor in the melted coconut oil and blitz until fully combined
  5. Spoon the mixture into the cake tin and pat down, pop into freezer while you’re preparing the middle layer
  6. Add the dates to the food processor and blitz for 45 seconds
  7. Add the thick coconut milk and maple syrup then process for a minute
  8. Pour over the base and return to the freezer
  9. Add the cacao powder, coconut milk, coconut oil and maple syrup to the food processor and blitz until fully combine, it should resemble thick, creamy chocolate
  10. Pour over the coconut layer then arrange the pecans on the top if using
  11. Freeze for 2 hours then move into the fridge, allow 30 minutes before eating


Hannah x

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