dairy free pina colada cheesecake

dairy free pina colada cheesecake

Gluten Free, Dairy Free, Cane Sugar Free

Pina Colada Cheesecake

One of the awesome things about where I live is the abundance of fresh fruit that’s in season throughout the year. There are pineapple farms just down the road, and my friend Annelieke is even having a crack at growing one in her backyard (which should go very nicely with her mango tree!). So without further ado, here’s a locally inspired dairy free pineapple cheesecake.

Base

1 cup almonds

1 cup dessicated coconut

12 dried apricots

a little extra coconut oil for the tin

Filling

250g cashews

1/2 cup coconut oil

2 cups chopped fresh pineapple

1/3 cup coconut nectar (you can use agave, honey or rice malt syrup if you prefer)

1 tsp vanilla extract (use one which is sugar free)

Top

1 400g can coconut cream

1 tbsp coconut syrup (or agave, honey or rice malt syrup)

1 tsp vanilla essence

Let’s do this!

The night before, put your can of coconut cream into the fridge upside down and leave it there.

The next day, pop your almonds, dessicated coconut and dried apricots into your Optimum blender and blend on a low speed until the mixture becomes slightly sticky. You want it to hold together when you press a small amount between your thumb and forefinger.

Press into the base of a 20cm springform tin which has been lightly greased with coconut oil.

Next, put put your cashews into your Optimum blender and blend on a low speed until they are a nut butter consistency.

Add the rest of the filling ingredients and blend on a medium speed until smooth and silky.

Pour into your tin and refrigerate overnight or until set. Alternatively you can take a short cut and freeze for a couple of hours.

Pina Colada Cheesecake

Take your coconut cream out of the fridge, turn it right way up, and tip out the coconut water which has formed (keep this for a smoothie later on).

Spoon the thickened coconut cream into your Optimum blender with the coconut nectar and vanilla essence. Blend until combined.

With a piping bag, decorate the top of the cheesecake with your coconut cream mixture. Keep your cheesecake int he fridge.

Decorate with mint leaves and edible flowers. Or for a bit of retro kitch, stick one of those little cocktail umbrellas in each slice. Cute!

 

2 Comments
  • Quigley
    Posted at 10:08h, 18 September Reply

    Looks divine! I love the flowers around the cake to – so fresh – perfect with the glorious weather. I’ll be making this this weekend for sure xx

  • Courtney - Silent Nature
    Posted at 11:31h, 18 September Reply

    Oooh yummo! I am officially addicted to coconut in all it’s forms. Bali is full of them! You so well show us that gluten, dairy and sugar free life is certainly NOT boring! Go girl! x

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