About this recipe:A gluten free, dairy free, egg free, vegan, no-bake cheesecake-style cake that only uses only natural sugars! The base is made with cashew nuts and grated coconut. The second layer is made with cocoa powder and coconut oil and sweetened with agave syrup.
Makes: 1 small cake
100g cashew nuts
For the base
75g grated coconut or unsweetened coconut flakes
2 tablespoons agave syrup
For the chocolate layer
3 tablespoons cocoa powder
3 tablespoons coconut oil
3 tablespoons agave syrup
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Method Prep:20min › Extra time:4hr setting › Ready in:4hr20min
Place 100g cashews in a bowl and add enough water to cover; soak for 2 hours. Drain.
Blend 70g cashews in a blender or food processor until smooth. Stir blended cashews, coconut and 2 tablespoons agave syrup together in a bowl until smooth; press into a small cake tin to form the base of the cake.
Blend soaked cashews in a blender until smooth. Add cocoa powder, coconut oil and 3 tablespoons agave syrup; blend until smooth. Pour chocolate mixture over cashew base; chill until set, a minimum of 2 hours to overnight.