This mouth-watering chocolate cheesecake is made from Olivado coconut oil and suitable for vegans. Check out the instructional video here:
For the crust
½ cup pitted dates
½ cup almonds
¼ cup shredded coconut
½ cup water
For the Filling
1 cup raw cashews,soaked
2 Tbsp Coconut oil
2 Tbsp apple syrup
1 tsp vanilla essence
½ cup cocoa powder
pinch salt
½ cup coconut cream
To garnish
Dark chocolate shavings
Fresh mixed berries
Servings 12