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Serves: 8

Ingredients

For the base:

  • 1 cup of ground almonds
  • 1/2 cup of pecans
  • 3 tablespoons of coconut oil, melted
  • 1 tablespoon ground cinnamon
  • 1 tablespoon vanilla extract
  • A good pinch of sea salt

For the filling:

  • 2.5 cups of soaked cashews (soaked for 4-6 hours)
  • 1/2 cup of coconut cream
  • 1.5 tablespoons of apple cider vinegar (or more to taste)
  • 1.5 tablespoons of vanilla extract (or more to taste)
  • 1 tablespoon of ground cinnamon (or more to taste)
  • 2 generous tablespoons of coconut oil
  • A pinch of sea salt
  • Additional pecans to decorate

You will need:

  • A food processor
  • A loose bottomed tin – 6/7 inches in diameter
  • A mixing bowl

Preparation

  1. To make the cheesecake base, add the whole pecans to a food processor and pulse until the texture is crumbly but not too fine. This will add a bit of crunch to the base. Pour the melted coconut oil into a mixing bowl and add the ground pecans, ground almonds, cinnamon, vanilla, and salt. Stir thoroughly to combine, but don’t overwork the mixture. Pour this into the loose bottomed tin and press into a flat and even layer to form the base. Place this in the fridge to set while you make the filling.
  2. Add all the filling ingredients to the food processor and blend on a high setting until you have a very smooth consistency. This may take a few minutes.
  3. Once the filling is completely smooth, remove the cheesecake base from the fridge and spoon the filling over the top. Use a spatula to ensure the filling is level and smooth on the surface. Cover the tin securely in plastic wrap and freeze for 2 hours until set.
  4. Remove from the freezer 30 minutes before serving and decorate with pecans to finish.

Recipe by: Dr Steven Lin

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