Vanilla Coconut Cream "Cheesecake" (dairy-free, gluten-free, vegan)

Hello dear readers! I have a special treat for you today....literally! A dairy-free, grain-free "cheesecake" made from my Soured Coconut Cream recipe. This no-bake recipe is so simple to make and will delight your friends and family. I've tested it many different ways to get the perfect ratio of ingredients, in fact maybe too much, because now I want nothing to do with coconut milk!

The secret little ingredient in this recipe that helps hold it together and lighten it up is....agar powder! Agar is a gelatinous substance derived from red algae. When it is mixed with a liquid and heated it forms a gel. You can actually make vegan "jell-o" with it using fruit juice. I use this brand of agar powder. Make sure you don't use agar flakes, as the amount needed is different as well as the fact that they need to be soaked in a liquid before using them. You may be able to substitute grass-fed gelatin but I'm not sure on the amount. You would need more than a teaspoon for sure, maybe 1 tablespoon?

If you don't want to use the raspberry topping, try drizzling each slice with warm chocolate sauce and topping with fresh berries. You can use the Chocolate Ganache recipe here if you like.

Vanilla Coconut Cream “Cheesecake”

To make this probiotic-rich, decadent dairy-free dessert you first need to have a batch of Soured Coconut Cream made. You will also need a 9-inch springform pan. If you don’t have one you can try making it in a 10-inch deep dish pie plate. For the crust, I use Sprouted Pumpkin Seeds, if you don’t have any you can use plain raw pumpkin seeds or some type of nut, such as pecans. Be sure to add a pinch or two of salt to the crust though if you use these alternatives—the sprouted seeds are already salted.

Crust:

2 cups sprouted pumpkin seeds

2 teaspoons cinnamon

10 soft medjool dates, pitted

1 tablespoon coconut oil

Filling:

2 cups soured coconut cream

½ cup coconut cream

6 tablespoons pure maple syrup

1 teaspoon agar powder

1 teaspoon raw vanilla powder

Topping:

1 to 1 ½ cups fresh raspberries (thaw if frozen)

4 soft medjool dates, pitted

To make the crust, first place the seeds and cinnamon into a food processor fitted with the “s” blade. Process until finely ground. Then add the dates and coconut oil. Process again until the dates are finely ground and fully incorporated into the seeds. The mixture should be sticky now. Firmly press mixture into the bottom of a 9-inch greased (with coconut oil) springform pan and set aside.

Place the 2 cups of soured coconut cream into a blender. In a small saucepan add the ½ cup of coconut cream, maple syrup, agar powder, and vanilla powder. Whisk together, then bring mixture to a gentle boil, reduce heat slightly and simmer for about 3 minutes. Turn blender on to low speed and slowly pour the hot mixture into the soured coconut cream until the two are blended together. Pour filling into crust. Tap the pan on the counter to release air bubbles. Let set on the counter for about an hour and then place into the refrigerator and chill until completely set, about two more hours.

To make the topping, place raspberries and dates into the food processor and process until blended together. The dates need to be soft and fresh for this to happen. Then pour on top of cheesecake and spread into a thin layer.

When ready to serve, release the latch on the pan, slice, and serve. Source: www.NourishingMeals.com

Yield: about 16 small slices

Note: To obtain the 1/2 cup of coconut cream, first chill a can of full fat coconut milk in the refrigerator overnight. Then open it and scoop off the thick white cream from the top leaving the coconut water behind. It should be about a half of a cup, if there is a little extra just add it to the cheesecake. 

More No-Bake Treat Recipes:
Raw Caramel Dip
Cinnamon Sunflower Truffles
Watermelon Whole Fruit Popsicles

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