A Raw Vegan Coconut-Mocha Dairy, Gluten, Soy and Nut Free Cheesecake (woah...)

One of my closest friends is allergic to nuts. Combine that with my allergies to soy and dairy, plus veganism, it can be pretty damn hard to come up with any food let alone a dessert that both of us can enjoy. But a few days ago we decided to have a sleepover at my house and no sleepover is complete without One Tree Hill (obvs) and sweet treat, so I knew I had to come up with something.

In Bali I tried two different raw cheesecakes that were out of this world incredible; both were coconut mocha. Usually cashew nuts are used in raw vegan desserts as they provide a creamy base so good I can 100% guarantee it will fool even the biggest health food/ nut-hater! But with Emma being allergic to nuts cashews were just not an option, so instead I decided to trail coconut (actually a seed) to see if that would create the decadent cheesecake texture I was after. I was worried that using coconut might take away from the creamy, I-am-a-delicious-amazing-treat-you-must-eat-me-now feel but it totally didn't. And after a slice (or two) it was decided that this raw vegan mocha and coconut cheesecake that is free from any unnatural/ refined sugar, gluten, dairy, soy and nuts (woah what a mouthful!) was most definitely a success!

Ingredients:

Base:

1 cup oats (gluten-free if required)

1 cup medjool dates (soaked for 10 mins in boiling water)

½ cup desiccated coconut

Filling:

1 pack of creamed coconut (200g) (left in fridge overnight to solidify)

3 tbsp pure maple syrup/ raw honey

2 tsp of vanilla extract

¼ cup oats

1/2 cup water

1 tbsp cacao powder

1/2 - 1 tsp coffee powder (depending how strong you would like the coffee flavour)

Method: {serves 8-10}

Grease a spring bottom cake tin with coconut oil.

Place all the base ingredients into a blender and blend until a combined, sticky mixture is formed. (This may take around 5-10 minutes. Add a splash of water if struggling to combine).

Press this sticky base evenly into the bottom of the tin.

Rinse the blender then place in all the ‘filling’ ingredients, aside from the cacao and coffee powder. Blend until a smooth, creamy mixture is formed, adding slightly more water if needed (it should be almost the consistency of thick cream).

Pour half of this mix evenly on top of the base, then place onto a flat surface in the freezer so it begins to set.

Add the cacao and coffee powder to the remaining filling mixture and blend again until combined (you may want to add an extra tsp of vanilla here or a tbsp. of water to taste to ensure a sweet, creamy mocha flavour and texture).

Take the tin from the freezer and top with the remaining filling – ensuring an even top.

Pop back into the freezer and leave for 3-4 hours to set.

Remove from the freezer, allow to melt slightly, slice and serve! 

You may want to leave the cheesecake to defrost slightly for about half an hour before you eat it. But this is great as the cheesecake slices can be stored in containers in the freezer for a couple of weeks (in the unlikely event that you actually have any left…)