Vegan Coconut Cheese Cake
Ingredients
- 3 cups dehydrated pecans
- 1 T vanilla (alcohol free), 1/4 t stevia, 1 T water
- 2 cups macadamia nuts (soaked)
- 1 cup shredded dried coconut
- 1 1/2 cups almond milk
- 1 cup coconut water
- 3/4 t stevia and 3 T liquid vanilla, alcohol free
- 3 T vegan lecithin powder
- 1 cup coconut oil/melted
Method
- Crust: Chop very fine in food processor: 3 cups dehydrated pecans
- Then add: 1 T vanilla (alcohol free), 1/4 t stevia, 1 T water
- Process until it holds together and press into cake form
- Filling: Blend until thick and creamy: 2 cups macadamia nuts (soaked), 1 cup shredded dried coconut, 1 1/2 cups almond milk, 1 cup coconut water, 3/4 t stevia and 3 T liquid vanilla, alcohol free
- Blend until smooth
- Stop blending and add: 3 T vegan lecithin powder and 1 cup coconut oil/melted now blend on medium until well incorporated
- Pour this creamy filling into the crust. Freeze for 3 hours until firm, then keep cake in the refrigerator
- Cake will keep in fridge for 5 days!
Just because you’re trying to avoid sugar doesn’t mean your culinary options need to be boring! Enjoy this Coconut Cheese Cake brought to you by Chef Renate Wallner of Hippocrates Wellness.
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