Raw coconut macadamia cheesecake

In the early weeks after Ollie arrived, what I craved most was homemade sweets – cakes, slices, breads, I wanted them all ,but not having time to bake, I didn’t get to fulfil the cravings very often. I had to rely on the kindness of family and friends and always welcomed someone bringing baked goods.

Well yes I welcomed everyone who came to visit but I really loved the sweet treats. As you know, my sister is impressively healthy. She was the one who introduced me to Paleo pancakes and cooked me zucchini pasta with turkey meatballs for New Year’s Eve dinner.

Raw coconut macadamia cheesecake

She made an extra special dessert for her man for Valentine’s Day and guess who got a few pieces the next day? Guess who ate those few pieces in less than 48 hours. Me and me. Oink!

This raw coconut macadamia cheesecake was the first raw cheesecake I’ve tried but it definitely won’t be the last. I can officially say that I’m a raw convert. That doesn’t mean I won’t be baking but I’ll definitely be trying more recipes like this too.

Raw coconut macadamia cheesecake

My sister thought it was a little too coconutty but I thought it was just right but definitely at its best about 20 minutes after coming out of the fridge. Don’t be lazy and omit the ‘caramel sauce.’ It, combined with the smooth, coconut filling and chewy base make this cake what it is. I think the coconut might take over without it.

Raw coconut macadamia cheesecake

You don’t need a huge slice either, that was totally optional. A small slither would easily satisfy any sweet craving without a single refined sugar or naughty fat in sight. My only problem with cakes like this is that I convince myself I can eat more because they’re healthy. That’s true right? Enjoy!

Raw coconut macadamia cheesecake

5.0 from 1 reviews
Raw coconut macadamia cheesecake
 
Prep time
Total time
 
Author:
Serves: 10
Ingredients
Crust
  • 150 grams sunflower seeds
  • 115 grams shredded coconut
  • 60 mL brown rice syrup or honey or maple syrup
  • 1 tablespoon melted coconut oil
  • 1 pinch sea salt flakes
Filling
  • 240 mL coconut cream
  • 225 grams macadamia nuts
  • 120 mL melted coconut oil
  • 60 mL brown rice syrup or honey or maple syrup
  • 2 teaspoons vanilla bean extract
  • 1 lemon, juice
Caramel Sauce
  • 18 Pitted medjool dates
  • 120 mL coconut cream
Instructions
  1. Line a 20cm (8") springform tin with baking paper (use a little coconut oil to make it stick).
  2. In a blender or food processor, blitz the sunflower seeds and coconut for 30 seconds then add the brown rice syrup, coconut oil and salt until the mixture comes together.
  3. Press the mixture into the bottom of the tin and use the back of a spoon to flatten it then refrigerate.
  4. To make the filling, blend the coconut cream, macadamia nuts, coconut oil, brown rice syrup, vanilla and lemon juice for a couple of minutes or until creamy and smooth then poor the filling over the base.
  5. To make the caramel sauce blend the dates until it makes a paste then add the coconut cream and blend for another 30 seconds.
  6. Spoon half the sauce over the filling and swirl it through and reserve the rest for serving.
  7. Refrigerate the cheesecake for at least 4 hours before serving.
  8. The sauce can be heated or served chilled.