Tropical Coconut Lemon Cheesecake
8th July 2016
Cacao Snack
24th February 2017
Ingredients
Base:
- 320 g dried pineapple
- 175 g jumbo pitted dates
- 100 g organic desiccated coconut
- 115 g almonds
- 67 g macadamia nuts
- 1 tsp Himalayan Crystal Salt
Cream:
- 225 g soaked cashews
- 1/2 medium ripe pineapple peeled
- 56 ml coconut nectar
- 75 ml coconut oil melted
- 10 drops vanilla extract
Servings:
Instructions
- Soak your dates and dried pineapple for 1-3 hours first as if they’re too dry, they could damage your food processor.
- Blitz in a processor to mix all base ingredients and line 12 glasses with equal amounts.
- Prepare the cream by blending all ingredients in a high-speed blender
- Fill the glasses to the top and garnish with macadamia and pineapple pieces.
- Enjoy on a lovely summer day!
