Vanilla Spice Cheesecake

A delicious and functional fermented desert that will be sure to impress your family and friends this Christmas.


• 2 cup soaked raw cashews
Soak in hot water for two hours overnight
• 1 cup sunflower seeds
• 1½ cups shredded coconut
• 2T Agave Syrup
• 1T Organic Virgin Coconut Oil
• Pinch of salt
• ½ cup of probiotic coconut yoghurt*
• ½ cup melted coconut oil (extra)
• ¼ cup pure maple syrup
• 3tsp organic vanilla paste
• 250g fresh or thawed organic berries


Line the base of a 20cm springform cake
tin with non-stick baking paper.
Process the sunflower seeds and shredded
coconut in a blender for approximately 30
seconds or until coarsely chopped. Add the
agave syrup, coconut oil and salt to the
blender and pulse until all the ingredients
are combined. Press firmly into the base of
the lined tin and refrigerate until firm.
Blend the drained cashews, coconut
yogurt, extra coconut oil, maple syrup and
vanilla paste in a blender for 2-3 minutes
or until very smooth.
Arrange the berries over the sunflower
seed base. Pour the filling over the base
and smooth the surface. Cover and
refrigerate overnight, until firm or place
in the freezer for 2-3 hours to set.

Serve with organic berries or fruit or with
a sprinkle of shredded coconut for


Vanilla Spice Cheesecake .png
Clay FarleyComment