- 450g Cashew nuts (soaked in water overnight)
- 175g Coconut oil
- 100g Cocoa Butter
- 25g Dried Cranberry powder
- Zest of 3 Oranges
- 50ml Agave syrup
- Juice of ½ a Lemon
- 1 teaspoon of Vanilla extract
- 1 Pinch of Pink Himalayan Salt
- Grease and line a 9 inch spring form round cake tin
- To make the base place the Cashew nuts into a food processor and blitz into a fine crumb. Add the dried Apricots to the cashew nuts and pulse the mix until it starts to come together. You may need to add a little water to bring the mix together.
- Press the base mix into the cake tin. Use the back of a metal spoon to smooth the base out.
- The Coconut Oil and Cocoa Butter need to be in a liquid state to make the filling. You can either do this by placing both ingredients into a bowl and placing them somewhere just above room temperature in direct sunlight or place them into a de-hydrator on the lowest setting.
- Drain the Cashew Nuts and put them into a food processor along with the liquefied Coconut Oil and Cocoa Butter and all of the remaining ingredients. Get the ingredients mixing and keep it going until it is nice and smooth.
- Spoon the filling mixture on to the base and smooth out using the back of a spoon.
- Now it’s time for decorating. I like to finish this dessert with a sprinkle of the dried Cranberry powder and a selection of fresh fruit. The choice is yours!
- Next place the Cheesecake into a freezer for a couple of hours before removing from the tin and serving.