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Angela Tracy
2 min read

Cherry Ripe Cheesecake

Cherry ripe chocolate bars were once a childhood favourite of mines, so of course I had to recreate a wholesome dessert that would resemble the chocolatey, coconut cherry goodness that got me so excited as a kid.


I made this for my sister's 20th birthday and it was a huge hit in the family. Then I made it for my birthday, shared a few slices with my neighbours, and have since been making it every summer as a healthy, cooling dessert that anyone can enjoy.



Ready in 5 hours  | Yields 8 servings


INGREDIENTS


BASE

  • 1.5 Cups Pitted Medjool Dates

  • 1/4 cup coconut flour*

  • 1.5 tbs raw cacao powder

  • 3/4 cup rolled oats

  • 1/4-1/2 cup water

FILLING

  • 1/2 cup coconut milk

  • 1.5 cup raw cashews

  • Juice of 1/2 Lime/Lemon

  • 1 tbs raw cacao powder

  • 1 Large banana

  • 1 tbs Rice malt syrup

TOP LAYER

  • 1.5 cups frozen pitted cherries**

  • 1.5 cups coconut milk

  • 1 cup dates

  • 1/2 cup raw cashews

  • Sliced cherries for topping

  • Extra coconut flour and chopped cherries



METHOD

  1. Using a food processor, add all base ingredients, apart from the water, and blitz until a crumbly mixture has formed. Then slowly add in the water, and blend until the mixture has reached a sticky, slightly crumbly,  dough like consistency.

  2. Pour the base mixture into a round cake tin, and press down to spread the mixture until the surface of the pan is covered with an even base layer.

  3. Sprinkle extra coconut flour and chopped cherries over the base to form a thin, even layer. To chop the cherries, place in food processor and blitz lightly.

  4. To make the first layer, place all filling ingredients into a high speed blender and blend until a smooth mixture has formed. Then pour the mixture into the cake tin and use a spoon to spread the mixture evenly over the first 2 layers. Try to keep the extra layer of coconut and cherries intact.

  5. Repeat step 4 with the top layer by blending all ingredients and spreading to create the final layer of the cake.

  6. Place the cake in the freezer and freeze for at least 4 hours, or until firm.

  7. Before serving, decorate the cake with  sliced cherries, shaved chocolate, extra coconut flour…whatever floats you boat! If the cake is frozen solid, leave to thaw on the bench or in the fridge for 30 minutes before serving.


 NOTES AND VARIATIONS

  • Layer the cake in the following order: Base, sprinkle of coconut flour, chopped cherries, filling, topping, decor.

  • *Coconut flour can be store brought or made by blending dried shredded coconut in a food processor.

  • **Cherries can be replaced with any other berry to also produce a delicious result.  We've tried strawberries/raspberries and we loved the result.



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