1 1/3cupcashewssoaked overnight or for at least 6-8 hours
1cup1/2 can <g class="gr_ gr_234 gr-alert gr_spell ContextualSpelling multiReplace" id="234" data-gr-id="234">full fat</g> coconut milk, refrigerated for 24-48 hours or overnight
2small very ripe <g class="gr_ gr_232 gr-alert gr_gramm Punctuation only-del replaceWithoutSep" id="232" data-gr-id="232">bananas</g> refrigerated for at least 2-4 hours
1 1/2cupdairy free dark chocolate chips
juice of 1 orange(1/2 cup)
zest of 1 organic orange
1/4cupagaverice syrup, maple syrup or honey if not vegan
1 1/2Tbspunsweetened cocoa powder
1cupfresh berries to garnish
Coconut whipped cream
1/2can coconut milkscant 1cup refrigerated for 24 hours or overnight
2-3Tbsppowdered coconut sugarpowdered stevia or maple syrup
Soak dates in warm water for few minutes then drain.
Add nuts, oats and dates into a food processor and process until combined into a sticky dough. If mixture it's too dry, add a few more dates, if too wet add a tsp of oats.
Line a muffin tin with 12 cupcake liners or a 8x8-inchs springform pan with cling film or parchment paper.
Divide crust evenly among tins and press it down with fingers or a spatula to distribute. Pack it down into an even, flat layer pushing some crust up the sides.
Set in freezer to firm up.
Wash and dry your blender then add drained cashews, sliced frozen bananas, olive oil, orange juice and blend until very smooth. It might take up to 5 minutes. Add coconut milk (cream only), agave syrup, cocoa powder, orange zest, a pinch of salt and pulse until very smooth and silky.
Melt chocolate chips over a double boiler, add to the mixture and process until incorporated. Scrape down sides as needed. Taste and adjust sweetness.
Quickly, divide cheesecake batter evenly among the tins/ springform pan pouring filling over crust. Tap a few times to even the mixture and then cover loosely with cling film and freeze to firm for 2 hours.
Allow to soften for about 10 minutes before serving.
Top with coconut whipped cream and fresh berries or other toppings of your choice.
Coconut Whipped cream
Skim the thickened coconut cream from the chilled can and do not scrape the liquid.
Place the coconut cream in a chilled bowl, add powdered sugar or syrup and whip for 2-3 minutes. Beat util it becomes stiff and creamy.
Let it sits in the refrigerator and frost your cupcakes or cake before serving.
Find the COCONUT WHIPPED CREAM here (coming soon) Prep time does not include refrigeration.