Coconut, fig and pistachio ‘cheesecake’

Coconut, fig and pistachio ‘cheesecake’

By
From
Kenko Kitchen
Serves
12
Prep
10 mins
Photographer
Elisa Watson

This is the cake that first got me some recognition. It was something I came up with that just worked first time. I had it semi-planned in my head before I made it. I chucked everything together in a food processor and it ended up working out perfectly without needing a single tweak! I love this cake, it’s definitely a stand out! The filling tastes just like rich white chocolate heavenly goodness, and it’s hard to believe you’re eating something healthy. Best of all, the recipe is super-easy. This cake has graced many events, it’s seen many happy mouths and it’s made celebrations of all kinds.

Base

Ingredients

Quantity Ingredient
160g macadamia nuts
75g pistachio nuts
90g pitted dates
1 teaspoon coconut oil
pinch salt

Filling

Quantity Ingredient
235g raw cashews, soaked in water overnight
60ml coconut oil
125ml coconut cream
125g coconut yoghurt
60ml rice malt syrup
2 tablespoons honey
1/4 teaspoon vanilla powder
2 drops liquid stevia

Topping

Quantity Ingredient
4-5 figs, chopped
1 tablespoon crushed pistachio nuts
1 tablespoon coconut flakes
1 tablespoon coconut nectar

Method

  1. First line the bottom of a 21.5 cm springform cake tin with baking paper.
  2. Put all the ingredients for the base in a food processor and process until you have a breadcrumb-like mixture and it begins sticking together.
  3. Press the base mixture firmly into the bottom of the prepared tin and place it in the freezer.
  4. While the base is hardening in the freezer, place all the filling ingredients in a food processor and blitz until creamy and smooth.
  5. Pour the filling on top of the base in the tin and return the cake to the freezer for 2–3 hours.
  6. Remove the now frozen cheesecake from the freezer 20 minutes before you serve it, so it softens slightly.
  7. For the topping, arrange the figs on the top of the cake along with the pistachio nuts and coconut flakes. Drizzle with coconut nectar and you’re ready to serve!

Note:

  • You can use any seasonal fruit to top the cake. It works especially well with cherries, plums, or berries.
Tags:
vegan
sugar-free
gluten-free
sugar
gluten
free
vegetarian
health
healthy
diet
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