Serves 1 large cake or two smaller cakes
Base Ingredients
10 Medjool dates, pitted
2 cups desiccated coconut
½ cup macadamias
Filling Ingredient
1 can coconut cream
10 medjool dates
4 tbsp. coconut oil
1 tsp. vanilla extract or vanilla bean paste
Topping Ingredients
½ cup macadamias, chopped
Pinch pink Himalayan rock salt
Caramel Sauce Ingredients
1 can coconut cream
1 cup coconut sugar
1 tbsp. vanilla extract or vanilla bean paste
Cheesecake Directions
1. Prepare a circle-baking tray with coconut oil spray.
2. Blend base ingredients together in a food processor.
3. Once combined press the base into the baking tray.
4. Blend filling ingredients together in a food processor and purse until smooth.
5. Once smooth, pour the mixture over the base and freeze for a minimum of 6 hours or overnight.
6. Serve with crushed macadamias and a pinch of salt.
Caramel Sauce Directions
1. Scoop hardened cream from the top of the coconut cream can into saucepan along with coconut sugar and vanilla extract.
2. The remaining watery coconut cream can be poured into ice cube trays and freezed to keep for smoothies or curries.
3. Heat mixture to a medium simmer without burning the cream. Allow ten minutes to simmer stirring until well combined and caramelised.
4. Allow to completely cool if you are using for raw dessert applications or warm sauce if using on baked recipes.
Recipe Notes – The base ingredients can be made into date rolls for a tasty snack after dinner to satisfy sweet cravings!
The filling ingredients can also be made into a caramel chia seed pudding by adding ½ cup chia seeds to the mixture. Allow to-set overnight and enjoy!
For more recipes from Brynley King, head to www.goingcoconuts.com.au and to purchase coconut products, head to www.naturepacific.com.
