White Chocolate, Macadamia & Cherry Slices

This heavenly dessert is a White Chocolate, Macadamia & Cherry No-Bake Cheesecake Slices layered on top of a delicious macadamia crust. 

Vegan | Gluten-free | Soy-free

A creamy, white chocolate, macadamia and cherry dessert…how does that sound? And I assure you that it tastes even better! Today I share with you a delicious no-bake vegan cheesecake, because the long-awaited spring is here, and I want to help fill your days with a pop of color.

For chocolate lovers, this white chocolate based dessert can be a great alternative to enjoy your favorite treat in a different, but equally delicious way. When combined with the sweetness of the cherries and the nutty flavor of the macadamias, it balances it out creating a nice velvety flavor.  

How To

First things first, vegan white chocolate is very hard to find. That’s why for this recipe we’re making it from scratch. By combining cacao butter and coconut milk, you’ll be able to achieve that white chocolate consistency. Normally for white chocolate I would usually also add white powdered sugar, but since it’s getting mixed in with the filling ingredients, I decided to keep this recipe processed sugar free.

Okay so, now that the technical part is out of the way, let’s talk about the crust! I wanted to make a nice nutty crust that complemented the rest of the “cheesecake” while paying homage to the macadamias. A combination of dates, walnuts, oats and macadamias will do just that. 

As for the filling, I absolutely love using cashews for any vegan no-bake cheesecake. But this time, I blended up the cashews with the white chocolate and more macadamias! When done, all that’s left is to add is a bunch of cherries to the center of the cheesecake!

Are you ready to make White Chocolate, Macadamia & Cherry No-Bake Cheesecake Slices? What are you waiting for!? Once you try it, you’ll be amazed by both its texture and its flavor. Let’s get started!

Notes:

• Don’t like cherries? No prob, you can make this recipe with raspberries, strawberries and even blueberries!
• If you’re allergic to any of the nuts in this recipe, feel free to swap them or leave them out.
• Like I mentioned before, normally I would add powdered sugar. If keeping this recipe refined sugar-free isn’t of interest to you, mix the cacao butter, with coconut milk and ¼ cup of powdered sugar. Then mix it in with everything else. 
• Leftovers? This will hold up covered in the freezer for about 3-4 weeks. 

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White Chocolate, Macadamia & Cherry Slices

Rating: 5.0/5

( 1 voted )

Serves: 16 Prep Time: 15 minutes Cooking Time: 40 Minutes 40 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Crust:

• 1 cup pitted Medjool dates
• 1 cup raw walnuts
• 1 cup raw macadamias
• ¾ cup rolled oats
• 2 tbsp melted virgin coconut oil
• 1 tsp pure vanilla extract
• ¼ tsp sea salt

Filling:

• 2 cups raw cashews
• ½ raw macadamia nuts
• ¾  cup pure maple syrup
• 1 tsp pure vanilla extract
• ½ cup cacao butter
• 1 cup full-fat coconut milk, divided in half
• 2 tablespoons fresh lemon juice
• 1 cup frozen dark sweet cherries

Toppings:

• Macadamia nuts, chopped

Procedure

Preparing filling ingredients: 

1. Place cashews and macadamias in a large bowl, then add 3 cups of boiling water and let the cashews soak for approximately 1 hour. Alternatively, you can soak your cashews overnight in room temperature water. Once ready, drain them and set them aside.
2. Line an 8×8 pan with parchment paper.

Crust:

3. To a food processor, add dates, walnuts, oats, macadamias, and coconut oil. Process until well combined; then add in vanilla extract and sea salt. Process again until the mixture is slightly clumped together into a ball. 
4. Add crust mixture to the prepared pan pressing evenly towards the sides.

Filling: 

5. To make the white chocolate, boil water in a pot, place a heat-resistant bowl on top, creating a double-boiler. To that bowl add cacao butter and ½ cup of coconut milk. Whisk together until the cacao butter is melted and incorporated with the milk. When done, remove from heat and set aside.
6. To a food processor or blender, add softened cashews, macadamia, maple syrup, vanilla extract, the rest of the coconut milk, and lemon juice. Blend until smooth and creamy. If it is way too thick you can add another few tablespoons of coconut milk to help the process.
7. Then, add the white chocolate mixture and mix until completely incorporated. Adjust sweetness if desired, by adding more maple syrup. 

Assembling:

8. To the 8×8 pan with the crust, add all cherries and spread in an even layer.
9. Pour the filling mixture over the crust and cherries. Tap the pan against the counter a couple of times to get rid of any air bubbles. If desired, sprinkle chopped macadamia nuts on top.
10. Cover pan and place in the freezer for 4-6 hours to harden. Once ready to serve, cut into bars. ENJOY! 

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