Coconut Ice Raw Cheesecake

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Coconut Ice Raw Cheesecake

Need a little delicious lunchbox treat? Why not try this delightful Coconut Ice Raw Cheesecake.

Ingredients

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Step by Step method

  1. Grease and line a 20cm square baking tin with STORK bake.

  2. In a food processor, blitz the almonds, desiccated coconut, dates, STORK bake and salt until it comes together, be careful not to over blend or it will turn into a paste.

  3. Evenly press the almond mix in the bottom of the prepared pan.

  4. In the same food processor or blender, combine all of the filling ingredients and blend for about 2 minutes, or until the mixture is silky smooth and creamy. Scrape down the sides.

  5. You may need to add a bit more coconut milk or lemon juice to get it to blend smoothly.

  6. Once it’s smooth, taste the mixture and adjust the sweetness/tartness levels by adding more maple syrup, vanilla, or lemon juice, if desired.

  7. Pour ½ of the filling into the prepared pan over the almond crust. Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles. Freeze for 1 hour.

  8. Tint the other ½ of the mix pink and pour over the set layer. Freeze for 3 hours or until completely set.

  9. To serve, run a sharp knife under hot water slice into even squares.

  10. Serve frozen or let them thaw at room temperature for 10-15 minutes before serving. Store in the freezer for up to 2 weeks.

     

Source: Stork recipes

 

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