Recipe: Raw Coconut Cheesecake

Recipe by Yoga Herbalist

Ingredients

  • 3 large bananas

  • 2 block of Biona creamed coconut

  • 1/2 litre of coconut milk

  • Vanilla extract

  • 2 tablespoons Raw Cocoa Powder

  • Agave Syrup or coconut sugar

  • Unsulphured Dried Apricots 200g

  • Walnuts 500g

Directions

  • Base: Put apricots and walnuts into a grinder and blend until a crumbly paste. Then smooth onto base of dish.
  • Topping
  • Place coconut block into bowl and place bowl over boiling water until coconut has dissolved into liquid. (don’t let it over heat.)
  • Add one tablespoon of vanilla essence and mix well with a spoon.
  • Transfer to a blender and add remaining ingredients and blend until a smooth consistency. Should be something like custard. Measurement for the sweetener should be added according to taste. So add in blend and taste and continue to add until happy.
  • Spoon this mixture onto the base and place in the fridge for a minimum of two hours.
  • Sprinkle with desiccated coconut and /or cocoa nibs
  • Can also make two layers above base one without cocoa and a thin layer with the chocolate finish
  • Sit back and enjoy with a cup of peppermint tea.

NUTRITIONAL INFORMATION

    Siobhan Shinnors

    Siobhan Shinnors

    Herbalist, Nutritionist, Iridologist and Yoga Therapy

    Siobhan Shinnors

    Siobhan Shinnors

    Herbalist, Nutritionist, Iridologist and Yoga Therapy

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