100g Qnola (Original, cacao and ginger work well)
5 Tablespoons Raw Nut Butter (I like Almond or BrazilNut)
5 Medjool Dates
1/2 Cup Toasted or Raw Buckwheat Groats
20g Pistachio Nuts - optional
A Handful Almonds
20g Quinoa Flakes
3 Tablespoons Hemp Seeds
2 Tablespoons Cacao Nibs
4 Tablespoons Coconut oil
2 Tablespoons Agave or coconut nectar
1/2 Teaspoon Vanilla
1 Teaspoon Cinnamon
1 Teaspoon Maca
Place the qnola, nut butter, walnuts, pistachio nuts, buckwheat groats, almonds, quinoa flakes, hemp seeds and cacao nibs into a blender or food processor and blend on the highest speed until a flour constancy begins to form. Now add the coconut oil along with the dates (roughly chopped), agave, salt, vanilla, cinnamon and maca, and blend again. Add a little water or extra melted coconut oil to help the mixture blend. For a crunchier base the mixture doesn't have to be completely smooth.
Pour and scrape into a cheesecake tin with a removable base that has been spread with coconut oil to prevent sticking. Spread the mixture evenly along the bottom and and press down with the back of a spoon or spatula to ensure it is compact. Place in the freezer for at least 20 minutes, whilst you prepare your filling of choice.
LIME / AVOCADO
I like making a refreshing lime, mint, ginger and avocado filling. Simply blend the juice of two limes, 1 inch fresh ginger, 3 ripe avocados, 1/3 cup cashews (preferably soaked), 1/2 cup coconut oil, 2 tablespoons agave nectar and super foods of choice, until completely smooth. Pour onto your base and set in the freezer for at least 1 hour. Remove only when ready to serve and top with berries.
CACAO / CASHEW
Blend 1 cup coconut oil or cacao butter, 1 cup cashew nuts (soaked), 200g raw cacao powder, 1/4 cup raw agave or coconut nectar, 1 tablespoon cinnamon, 1 teaspoon maca, pinch of himalayan pink salt, 1 teaspoon spirulina and 1 ripe avocado until smooth. Add more cinnamon, sweetener or super foods to taste, pour onto the base and set in the freezer for at least one hour.
+ Add a teaspoon espresso powder or a shot of espresso for a rich, mocha variation.
Blend 2 cups frozen blueberries, 1/2 cup frozen strawberries, 1/2 frozen banana, 1 ripe avocado, 1 cup melted coconut oil, 1 teaspoon maca powder, 1 cup soaked cashews, 100g cacao butter and 1 teaspoon vanilla extract until smooth. Pour over your base and set in the freezer for at least one hour.
LEMON / MANGO / ROSEWATER
A similar recipe to this can be found on my blog. I love this flavour and also experiment with it. Blend 1 cup soaked cashews, 1/2 ripe avocado, 1 tablespoon agave, 1-2 teaspoons rosewater extract, 1 teaspoon vanilla extract, 100g coconut oil, 80g cacao butter, 3 tablespoons solid coconut milk, the juice of 2 lemons and the zest of one lemon until smooth. Pour over the base and set in the freezer for at least one hour.
I like to use this recipe for middle layers of my cheesecakes. That makes it sound like i make these all the time, which is not the case. I recently made one with a coconut layer topped with a cacao layer, and adding this coconut layer really increases the creaminess of the cheesecake. Blend 1/2 tin coconut milk, 1 tablespoon vanilla extract, 100g raw cashew nuts, 1 bar creamed coconut, 1 teaspoon maca powder and 1 tablespoon raw agave until smooth. Pour over the base and set in the freezer for at least an hour. Use as the main filling or as a semi-filling, with another flavour on top.
Recipe by Danielle Copperman.