Name: Lemon Vanilla Carob Cheesecake
Prep time: 40 min
Cook time: 40 min
Yield: 8-16 people
Ingredients: 1 cup oats; 1/2 cup shredded coconut; 1/2 cup walnuts; 2 Tbsp coconut oil ((melted)); 1 cup dates; 1 Tbsp maple syrup; 1 can coconut milk ((full fat)); 2 Tbsp lemon juice; 1/4 cup coconut sugar; 1 Tbsp maple syrup; 1/4 tsp sea salt; 1 tsp vanilla powder; 1/4 and 2 Tbsp cup cacao butter ((melted)); 1/2 cup dates; 2 Tbsp carob powder ((heaping)); 1 Tbsp cacao powder ((optional)); 1/4 tsp sea salt; 1/4 cup melted coconut oil; coconut milk ((as needed))

Serves

8-16

Level

Intermediate

Ingredients

Ingreds.

Total

40 Min

Serves

8-16

Level

Intermediate

Ingredients

Ingreds.

Total

40 Min

Carob is like chocolate, but with it has its own unique lovely taste which pairs exceptionally well with lemon and vanilla. It's cheesecake without the cheesecake! It's more of a coconut cake, really. And it looks as good as it tastes. This cake is deceptively easy to make. To get it looking as good as this image, might take some experience!

Ingredients

Crust

1 cup oats
1/2 cup shredded coconut
1/2 cup walnuts
2 Tbsp coconut oil (melted)
1 cup dates
1 Tbsp maple syrup

Cheesecake batter

1 can coconut milk (full fat)
2 Tbsp lemon juice
1/4 cup coconut sugar
1 Tbsp maple syrup
1/4 tsp sea salt
1 tsp vanilla powder
1/4 and 2 Tbsp cup cacao butter (melted)

Carob layer

1/2 cup dates
2 Tbsp carob powder (heaping)
1 Tbsp cacao powder (optional)
1/4 tsp sea salt
1/4 cup melted coconut oil
coconut milk (as needed)

Servings: people

Units:

Directions

Prep

40 min

Total

40 min

Crust

In blender or food processor, grind the coconut and walnuts into a rough flour. Add the rest of the ingredients and combine until a thick, moist dough is formed.
It should hold its shape when pressed between two fingers. Press into the bottom of a springform cake pan, preferably lined with parchment paper or plastic wrap. Leave in fridge.

Cake Batter

blend all ingredients until smooth. Pour over your crust and leave in fridge.

Carob Layer

Blend all ingredients until smooth, adding coconut milk as needed.
Pour over the cheesecake batter and leave in the fridge or freezer overnight. I decorated mine with my go-to baobab drizzle, along with cranberries, pistachios and almonds.