Ingredients:

Base:

250g dates, pitted

130g gluten Free oats

90g desiccated coconut

1 tsp Raw Health Blossom Honey

1/2 tsp vanilla extract

pinch of salt

500g organic pineapple pieces (250g for base, 250g for filling)

 

Filling:

250g cashew nuts (soaked overnight and drained)

160g Raw Health Acacia Honey

100g Raw Health Organic Coconut Oil

1 tsp vanilla extract

juice of 1/2 lemon

 

Topping:

Organic pineapple rings

Desiccated coconut

 

Method:

Base:

  • Line a spring form cake tin with greaseproof paper.
  • De-seed/pit the dates and blend along with the oats, coconut, honey, vanilla extract and salt.
  • Press the mixture into the cake tin, place some pineapple chunks on top and pop into the freezer while you prepare the filling.

Filling:

  • Drain the cashew nuts and place them into a blender along with the remaining pineapple, maple syrup, melted coconut oil, vanilla extract and lemon juice.
  • Whizz on high for 5-8 minutes or until smooth.
  • Pour creamy pineapple layer onto the base and pop the tray back into freezer to set.
  • Allow the cheesecake to set fully (around 2-4 hours or overnight.)
  • Decorate with fresh coconut and pineapple rings.
  • Store in a sealed container in freezer and defrost before serving.

 

Windmill products used in this recipe