What We’re Eating Tonight: Raw Chocolate Coconut Cheesecake

Delicious, healthy-ish, and easy peasy to make. Ideal for an indulgent weekend treat. All you’ll need is a blender, a cake tin/dish and the following:

For the base:
Around 400g mixed nuts
Handful stoned dates
Half a cup of oats
Tablespoon coconut oil

For the topping:
500ml coconut yoghurt
half a cup desiccated coconut
Tablespoon (or to taste) cocoa

Melt the coconut oil and whack it in your blender with all the base ingredients. Give the lot a good blitz. You may have to scoop a bit out, blitz it again, but you’ll be left with a nice biscuit type base. Spread it in your tin and press it all out.

Next mix up all your topping ingredients in a bowl so you’ve got a nice chocolate coloured mousse. Adjust the cocoa to personal taste preferences. You might find it quite bitter, personally I find the sweetness of the nuts and dates in the base balances it out but you could add a dash of agave or similar if you have a sweet tooth.

Spread that over the base, cover and fridge to set. After an hour or so, you’ve got the option of melting some dark chocolate in a pan, drizzling that over the top, sprinkling some desiccated coconut then putting back in the fridge until the best bit – eating time!

Enjoy! We’d LOVE to hear your feedback!

Share on facebook
Facebook
Share on twitter
Twitter
Sign Up For Our Midlife Newsletter
We respect your privacy.
Processing...
Thank you! Your subscription has been confirmed. You'll hear from us soon.
ErrorHere