Melt your coconut oil so that you can add it in
liquid form, this mean mean it blending in
better than if it was in solid form.
In a food processor or blender, grind down your
almonds, desiccated coconut, cacao powder
and salt until it comes together as a fine flour.
Stop the blender and add in your dates.
Blend again until your dates have fully broken
down.
Pour in your coconut nectar/maple syrup and
your liquid coconut oil and pulse your mix until
it comes together as a soft dough.
Line a flat tray with baking parchment and
place your cake ring on top.
Place the base mix into your ring, spread
across the whole base and press it down firmly
so that it all sticks together and get right into
the edge and corners of the cake ring.
Place this into the fridge while you make the
cheesecake layer.
For the Cheesecake Layer:
Again making sure that your coconut oil is in
liquid form to make blending it in easier.
Add all of your ingredients together into a high speed blender.
Blend on full speed until as smooth as
possible.
If its struggling to blend add 50ml more coconut milk.
Take your cake ring and base out of the
fridge.
Pour your cake mix from the blender into the
ring.
When you do this the mix can sometimes
have some little air bubbles that need to go.
Holding the whole tray firmly give it a few little
taps on the worktop just to bring them out
and to the surface.
Place your cake back into the fridge while
you make your chocolate ganache.
For the Topping – Chocolate Ganache:
Make sure that all of your ingredients are at loo temperature
before your start to make this. If any of them are chilled this
could cause your chocolate ganache to seize up.
Again make sure your coconut oil is in liquid form still before
making this.
Place your coconut oil into your blender with the coconut
blossom nectar or maple syrup plus your salt and cinnamon,
then blend this together on minimum speed
If your have a removable piece from the lid on your blender then remove this and slowly bit by bit add in your cacao powder
Stop the blender and then pour this straight onto the top of
your cake and get it back in the fridge.
Keep your cake in the fridge for a minimum of 3 hours then remove
it from the ring. portion it and enjoy 🙂
