Dairy-free coconut cheesecake

Dairy free coconut cheesecake

Serves 12

  • 300 g cashew nuts

  • dairy-free margarine , for greasing

  • 2 tablespoons desiccated coconut

  • 200 g medjool dates, pitted

  • 150 g almonds

  • 100 g blanched hazelnuts

  • juice of 4 lemons

  • 250 ml runny honey

  • 165 ml coconut oil

  • 2 vanilla pods

  • For the strawberry drizzle

  • 400 g fresh strawberries

  • 1½ tablespoons caster sugar

  • juice of ½ lemon

Place the cashew nuts in a bowl, cover with cold water, then set aside to soak for at least 4 hours, or preferably overnight.



Grease a 20cm springform cake tin with margarine, sprinkle in the desiccated coconut, then give the tin a good shake so that it's evenly distributed.



Place the dates in a bowl, cover with warm water, then leave to soak for around 10 minutes, or until softened. Drain and add to a food processor, then blitz to a rough paste. Add the almonds and hazelnuts, then blitz to a chunky crumb consistency. Spoon the mixture into the prepared cake tin, patting and smoothing it out evenly with wet hands.



Give the food processor bowl a quick rinse, then drain and add the cashew nuts along with lemon juice, honey and coconut oil. Halve the vanilla pods lengthways, scrape out the seeds, then add to the processor, discarding the pods. Blitz until smooth and combined, then have a taste and add more honey if you think it needs it.



Carefully pour the cashew mixture on top of the crumb base, smoothing it out evenly. Place the tin onto a tray, then gently tap it on a work surface to get rid of any bubbles. Pop in the freezer for around 2 hours, or until set.



Meanwhile, make the strawberry drizzle. Hull and roughly chop the strawberries, then place into a bowl with the sugar and lemon juice. Leave for around 5 minutes to soak, then place in a liquidiser and blitz until smooth.



When you're ready to serve, remove the cheesecake from the freezer, then allow to thaw slightly for around 10 minutes. Serve the strawberry drizzle alongside the cheesecake, then tuck in!



Find more dairy-free recipes

Nutritional Information

Dairy-free coconut cheesecake

With strawberry drizzle

More Gluten free recipes >
0 foodies cooked this
With a gorgeous nutty base, sweet coconut & vanilla topping and a strawberry drizzle, this is incredible!
Serves 12
35m (plus soaking and setting)
Super easy
Method

Place the cashew nuts in a bowl, cover with cold water, then set aside to soak for at least 4 hours, or preferably overnight.

Grease a 20cm springform cake tin with margarine, sprinkle in the desiccated coconut, then give the tin a good shake so that it's evenly distributed.

Place the dates in a bowl, cover with warm water, then leave to soak for around 10 minutes, or until softened. Drain and add to a food processor, then blitz to a rough paste. Add the almonds and hazelnuts, then blitz to a chunky crumb consistency. Spoon the mixture into the prepared cake tin, patting and smoothing it out evenly with wet hands.

Give the food processor bowl a quick rinse, then drain and add the cashew nuts along with lemon juice, honey and coconut oil. Halve the vanilla pods lengthways, scrape out the seeds, then add to the processor, discarding the pods. Blitz until smooth and combined, then have a taste and add more honey if you think it needs it.

Carefully pour the cashew mixture on top of the crumb base, smoothing it out evenly. Place the tin onto a tray, then gently tap it on a work surface to get rid of any bubbles. Pop in the freezer for around 2 hours, or until set.

Meanwhile, make the strawberry drizzle. Hull and roughly chop the strawberries, then place into a bowl with the sugar and lemon juice. Leave for around 5 minutes to soak, then place in a liquidiser and blitz until smooth.

When you're ready to serve, remove the cheesecake from the freezer, then allow to thaw slightly for around 10 minutes. Serve the strawberry drizzle alongside the cheesecake, then tuck in!

Find more dairy-free recipes

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 499 25%
  • Carbs 31.2g 12%
  • Sugar 27.3g 30%
  • Fat 38.9g 56%
  • Saturates 15.6g 78%
  • Protein 8.9g 20%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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