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White Chocolate Cherry Cheesecake Topped with Toasted Coconut Chips & Rose Petals

Anyone else's eyes drawn to this stunning cheesecake? We are always down for a slice of this made with our Suncore Foods® Toasted Coconut Chips and Rose Petals. This cake is just calling our names! Do you hear it calling out your name to? If you cherry-ish this as much as we do then it's a must make this weekend!

Recipe and photo by the wonderful Yukiko. Check out her Instagram @foodie.yuki for more beautiful recipes! 

Ingredients

Makes one 20 cm/8 inch

For the base:
100 grams (1 cup) pecans
120 grams (1 1/4 cups) gluten free oats
5 grams (3 tsp) raw cacao powder
1/4 tsp Suncore Foods® Rose Salt
50 grams (1/4 cup) coconut oil, melted
5 Medjooles dates, pitted and soaked

For the cherry layer:
100 grams (1 cup) cashews soaked overnight
120 grams (1 cup) fresh cherries, pitted
140 grams (1 cup) coconut cream
50 grams (1/4 cup) coconut oil, melted
60 grams (1/4 cup) maple syrup or agave

For the white chocolate layer:
100 grams (1 cup) cashews, soaked overnight
100 grams coconut cream
50 grams white chocolate (vegan if needed), melted
40 grams (3 tbsp) coconut oil, melted
30 g (2 tbsp) agave or maple syrup
1 tsp vanilla bean paste

Garnish: Fresh cherries, Suncore Foods® Toasted Coconut Chips and Suncore Foods® Rose Petals


Directions

1. Make the base – Preheat oven to 170C degrees. In a food processor, add pecans, oats, cacao powder and salt and blend until finely ground. Add the dates and melted coconut oil and blend until the mixture resembles wet sand. With the help of a spoon, press the mixture firmly into a lightly greased tart pan with removable bottom. Poke some holes into the bottom of the crust with a fork. Bake in the preheated oven for about 10-12 minutes. Immediately after taking it out of the oven, smoothe the surface with a spoon to get a nice and even surface. Cool down completely and place in the freezer while making the filing.

2. Make the cherry layer – Drain and rinse the cashews. Place them in a food processor together with the rest of the ingredients. Blend until completely smooth. Pour over the tart based. Place in the freezer to set about 30 minutes.

3. Make the white chocolate layer – Drain and rinse the cashews. Place them in a food processor together with the rest of the ingredients and blend until completely smooth. Pour over the cherry layer. Place in the freezer to set for at least 2 hours. Remove from freezer a 30 minutes to an hour before eating. Garnish with fresh cherries, edible flowers, white chocolate chunks, and toasted coconut chips. You can keep the tart in a closed container for up to 5 days in the refrigerator.


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