Vegan Chocolate Pineapple Cheesecake

Prep Time

20 minutes + overnight soak time

Chilling Time

4 hours

This delicious vegan recipe was developed by Divine Chocolateer Erik for Bourgeois Boheme, a shoe company with vegan values. Their new line of footwear is produced using the sustainable 'Pinatex' pineapple leaves fibers. In celebration of this, here is Erik's scrumptious vegan pineapple cheesecake - a deliciously smooth treat that is sure to please anyone looking for a sweet tropical adventure.

Ingredients

  • 150g almonds
  • 150g pitted dates
  • 40g coconut flour
  • ½ fresh pineapple
  • 250g cashew nuts
  • 80ml coconut oil
  • 1 tsp vanilla paste
  • 80ml agave syrup
  • 10ml lemon juice
  • 300ml coconut water
  • 50g Divine 70% Dark Chocolate

Method

1

In separate bowls, soak the cashews and almonds in water overnight.

2

Using a food processor, whiz together the almonds, dates and coconut flour until it is resembles fine breadcrumbs. Use the back of spoon, press the mixture into a 15cm round cake tin bringing it up at the sides.

3

Cut the pineapple in half, take off the skin, chop finely and spread out over the base mixture - it should not go to the edges.

4

Back in the food processor, whiz together the cashews, vanilla paste, agave syrup, lemon juice and coconut water.

5

Melt the coconut oil in a small bowl placed over boiling water, add to the mixture. It should be blended until very smooth.

6

Pour the cashew mixture to the tin and place in the freezer for at least 4 hours.

7

An hour before you are ready to serve, remove from the freezer.

8

Grate the chocolate and spread it over finished cake.