Cheesecake

Ingredients

  • 1/2 cup almonds
  • 1/2 cup cashew nuts
  • 1/4 cup macadamia nuts
  • 10 dates
  • 7 juicy dried apricots
  • 1/2 cup raisins
  • 1 tbsp coconut water
  • 1 scoop Vanilla Huel
  • For the top
  • 1 cup soaked cashew nuts
  • 1/4 cup Cocofina coconut blossom nectar
  • 2 scoops Vanilla Huel
  • 275g vegan cream cheese - I used Violife
  • 1 cup fresh brambles

Preparation

  1. Chop the nuts in the food processor first

  2. Then add the rest of the ingredients and process until finely chopped

  3. Press into an 18cm round loose bottomed tin lined on base and sides with baking paper

  4. First process the cashew nuts and coconut nectar together until smooth

  5. Add the other ingredients and process again until well combined

  6. Spoon on top of the base and put in the freezer

  7. Remove from freezer at least 30 mins before serving

  8. Or you could freeze for an hour then cut into slices before putting back in the freezer

  9. This will make it easier to cut just a slice or two later

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