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Berry Coconut Cheesecake…

Berry Coconut Cheesecake…

Berry Coconut Cheesecake: Suitable for vegetarians, Suitable for vegans, Gluten Free, Wheat Free, Dairy Free, Egg Free, Soy Free, Seed Free
Preparation time: 20 minutes plus 2-3 hours chilling time

Storage: will keep in the fridge for 3 days or freeze for up to 1 month

Serves: 10-12

Base:

Filling:


Berry Jam Topping:



Method:

  1. Make the base by grinding the nuts and coconut in a blender until fine.
  2. Stir in the remaining ingredients to form a sticky dough.
  3. Press firmly into the base of a 20cm/8in spring form cake tin.
  4. Freeze for 30 minutes to harden.
  5. Place all the filling ingredients into a blender or food processor and process until smooth.
  6. Pour the mixture over the base and chill for 3-4 hours until set.
  7. To make the berry jam topping place the berries in a pan with the lemon juice, xylitol and agar agar flakes.
  8. Heat gently and simmer for 2-3 minutes until syrupy.
  9. Leave to cool before using to thicken the spread.
  10. Remove the cheesecake from the tin.
  11. Spread over the berry jam and cut into slices.
  12. Garnish with fresh berries and serve.


Per serving:

Recipe and photo credits-  Essential Trading Coop

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