Coconut Cashew Cheesecake

No, I'm not vegan and I'm not going to become vegan. But the more vegan desserts I make, the more I fall in love with this kind of food. It feels so good when you know that what you eat is good for you and every ingredient has important nutrients. I LOVED this cashew cheesecake! It doesn't taste like a traditional cheesecake, I'd say it tastes like a coconut ice-cream pie. Doesn't that sound good?? 
Just use unrefined coconut oil. Trust me, don't use refined stuff here.
It's best to serve it frozen. Keep it in the freezer and let thaw at room temperature for 5-10 minutes before serving. If you keep it in the fridge, it will have a mousse-like texture which is yummy too, but I prefer it frozen. Then it really tastes like ice cream. It Melts in your mouth! 

Coconut Cashew Cheesecake

Base:
50g dried coconut flakes
50g ground cashews
90g raisins

Filling:
2 1/2 cup (350g) cashews, soaked for 6-8 hours, drained
1/4 cup (60ml) unrefined coconut oil, melted
1/2 cup (150g) agave nectar
3/4 cup (180ml) coconut milk
1 tsp vanilla extract

1) To make the base, grind coconut, cashews and raisins in your food processor until the mixture looks sticky and comes into a ball. Press it into the bottom of a round baking pan (I used a 23cm pan with a removable bottom).

2) To make the filling, grind cashews in your food processor until you get a smooth creamy paste. Add the rest of the ingredients and blend until smooth. Pour onto the crust and freeze overnight.

3) Thaw at room temperature for 5-10 minutes and slice!

Recipe by collecting memories