Eggnog Cheesecake with Mince Pie Crust and Cookie Stars (vegan, gluten and grain free, raw)
1 cup of shredded coconut
1/3 cup of sunflower seeds (you can also just use cashews)
1/3 cup of cashews
1 tsp vanilla
1 to 1 1/2 tsp of mixed spice
1/2 tsp of ground ginger
1/2 tsp of ground cloves
1/4 tsp of ground nutmeg
1/2 tsp salt
1/3 cup of coconut sugar
1/4 cup of cacao butter (or coconut oil)
zest of one orange
juice of 1/2 orange
1/4 cup of raisins
1/4 cup of goji berries
1/4 cup of dried mulberries
1 1/2 cup cashews, soaked in warm water for 30 to 60 minutes
1/4 cup of water
1/4 cup of plain coconut yogurt
1/4 cup of melted coconut oil
1/2 cup of melted cacao butter
1/4 cup of maple syrup or could use coconut sugar
3/4 tsp of cinnamon
3/4 tsp of vanilla
1/2 tsp of ground nutmeg
1 tsp of lemon juice
pinch of salt
1 1/2 teaspoons lemon juice
1/2 tsp of ground turmeric
optional: 1 to 2 tsp of brandy/cognac
Line a small 6” cake tin with plastic wrap or parchment paper.
Place the coconut, seeds and cashews in a food processor with the spices, coconut sugar, salt, vanilla and orange zest blending until they reach a fine consistency.
Add the cacao butter, orange juice and dried fruit and process until the dough sticks together.
Press the crust into your cake and place in the freezer to set.
Wrap the extra crust in parchment paper in the fridge to use for decorations later.
Place all the filling ingredients in a blender pouring the liquid first and blend until smooth and creamy.
Pour on the cake crust and set in the freezer for a couple of hours.
Roll out the crust between parchment and cut star shapes or roll into balls to top the cake with truffles.
Remove the cheesecake from the freezer, let thaw for 10-15 minutes, apply your decorations and enjoy!
Store the cake in the fridge for up to 4-5 days or in an airtight container in the freezer.