Vegan Chocolate Cashew Cheesecake
Ingredients
For the crust
- 1 cup oats
- 1/2 cup cashews
- 6 Medjool dates, soaked
- 2 tbsp coconut oil
- 1 tsp vanilla extract
- 4 tbsp cocoa powder
For the filling
- 1 1/4 cup dark chocolate chips
- 1 can coconut milk
- 1 tsp vanilla extract
- 4 tbsp maple syrup
Topping
- cashews
Preparation
Put all ingredients for the crust in a food processor and mix until a firm mixture.
Spread it over the cake pan and press it down well.
Put all ingredients for the filling in a saucepan and heat until a thick chocolate sauce.
Spread the filling over the crust and refrigerate the cake for at least 4 hours.
Finish with cashews and enjoy.
