Vegan Triple Chocolate Cheesecake
Ingredients
- 250 g cashews (soaked for at least 6 hours)
- 150 g maple syrup
- 130 g oat milk
- 110 g melted coconut oil
- 50 g lemon juice
- 30 g cacao powder
- 1 tsp vanilla powder
- pinch of salt
- 400 g roasted hazelnuts
- 50 g shredded coconut
- 20 g cacao powder
- 8 dates, pitted
Preparation
You can soak the cashews up to 24 hours prior to using them by using a large bowl, filling it with the nuts and filtered water, and leaving room as the nuts will absorb water.
Make the crust first by taking a food processor and adding the hazelnuts, cacao powder, and shredded coconut, then pulse until a flour-like texture is achieved.
Add the dates and mix again.
Line an 8-inch cake pan with parchment paper, press half of the dough evenly into the pan, set aside, and reserve the other half for later.
For the filling, drain and rinse the cashews, add them to a blender along with the other filling ingredients, and blend well.
Pour half of the filling mixture on top of the crust.
Take the reserved dough, form it into little balls, press them slightly into the filling, and top with the remaining filling.
Freeze the entire cake for at least 6 hours, preferably overnight, remove from the freezer about 1.5 hours before serving, and decorate with fruit of your choice.
The cake can be stored in the freezer for up to 6 months.
