Raw coconut cheesecake

Here is the cheesecake of your dreams. Its texture is creamy, light, and its flavours are agreeably related. It is simply delicious! What I also love about this cheesecake is that, it is not too sweet at all. So go ahead and brave yourself to a good sized slice ;)

Preparation time: 30 min

For base you will need:

* 1 cup of coconut shreds

* 1 cup of almond flour

*2 teaspoons of orange zest powder

* 4 tablespoons of raw cocoa powder

* 3 tablespoons of melted coconut oil

* 7 large dates blended into paste

All ingredients mix with hand in a bowl, until dough is made. Take out one hand full of dough aside to cool in the freezer. Rest of the dough crust press into form of your choice ( I use round 20 cm diameter cake form), then put aside to cool in the fridge. If you are using regular cake form, then you will need to spread it with melted coconut oil and then dust it with almond flour; there is no need to apply any of it, if silicon form is used.

For cream you will need:

* 1/2 of cup coconut water (coconut milk optional)

* 1 cup of coconut shreds

* 1/2 cup of cashews (soaked in water overnight )

* 2 tablespoon agave syrup (maple syrup or honey if preferred )

* 3 tablespoon of melted coconut oil

All ingredients mix in a blender until smooth and well combined.

Cool cheesecake in the fridge at least for an hour to set. Keep refrigerated. To make sure the flavours are most enjoyed, take out and slice desired piece of cheesecake for about 30 min before eating.

*One cup = 300ml