Any way you slice it, this cheesecake is irresistible!
½ cup almonds
½ cup shredded coconut
½ cup buckwheat groats – toasted
¼ cup cacao powder
½ cup dates – soaked
½ tsp vanilla essence
1 ½ cups cashews – soaked
¼ cup dates – soaked
2 cups Raglan Food Co coconut yoghurt – Vanilla Bean
2 tbsp coconut oil
¼ cup cocoa powder
In a blender; blend the almonds and shredded coconut until it resembles a fine crumble. Add in the buckwheat and cocoa powder until it’s slightly combined in. Blend in the soaked dates and vanilla until it all sticks together
Press into the bottom of a lined tin and set aside (or a silicone container works well too).
For the cheesecake layer, blend all the ingredients apart from the cocoa powder in a blender. Blend until smooth and free of lumps – scraping down the sides of the blender as you go.
Pour out roughly half of this mixture into a separate bowl and set aside. To the remaining half in the blender, add the cocoa powder and blend until well combined.
Add spoonfuls of both flavours to your base – next to and on top of each other. Grab a toothpick or skewer and draw a few patterns to create a swirl.
Top with cacao nibs and freeze overnight.
Remove from the freezer and allow to thaw for 30 minutes before slicing.
Thanks to @eatbymols for creating this delicious dessert!