This vegan chocolate cheesecake is actually a no-bake recipe. The creamy, cheesy consistency comes from cashews and coconut milk.

I love these kind of cakes because they are super rich and sweet, yet free from saturated fat AND refined sugar! Could we go as far as calling it a healthy cake? YEAH! I would say so!

I use unrefined extra virgin coconut oil to set the fillings, which is one of the healthiest oils on the market, although I wouldn’t go so far as calling it a ‘health food’.

For this recipe you will need a high speed blender to blend the cashews until they are nice and smooth! A nutri-bullet also works well.

Heres the recipe!


Ingredients

For the base

130g whole almonds (with or without skin)
30g rolled oats
90g pitted dates
1 tbsp melted coconut oil

For the cashew filling

200g raw cashews (soaked for 4 hours and then drained)
200g coconut milk (70% fat at-least – chilled in the fridge overnight)
50g agave syrup
75g melted coconut oil
1 tbsp shiro miso (optional)

For the chocolate topping

160g water
180g dates
40g melted coconut oil
25g raw cacao powder
25g carob powder



Method

For the base

1. For the base, blend the oats, almonds and salt in a food processor until it reaches a crumb consistency.

2. Add dates and process until you can no longer see big pieces of date.

3. Add the coconut oil and blend until the mix stays together when you gently squeeze it into a ball.

4. Press the mix into a non stick cake tin and flatten as best you can with your fingers. Then use a spoon to flatten it even more. (see pictures below).

5. Put it in the fridge until you are ready to make the cashew filling.

When the mix has been processed enough it will stick together when pressed into a ball, as you can see in the picture.
Press the mix into the tin with your fingers until its relatively smooth and flat.
Then use the bottom of a spoon to smooth it out further




For the cashew filling

1. Blend all the ingredients in a high speed blender until nice and smooth, then pour it into the cake tin.


2. Tap the tin lightly against the surface to knock air out of the mix and to ensure the mix has spread out evenly.

It will look something like this

3. Put the cake tin in the freezer for 2-3 hours to harden up the filling.


For the chocolate topping

3 hours later you can make the chocolate topping.

1. Blend the water and the dates until its forms a smooth, slightly wet paste.

2. Add the melted coconut oil and the cacao and blend again until smooth (30 seconds or so).

3. Using a spatula to help you, pour the chocolate topping into the tin, on top of the cashew layer. You can move the tin around to help the topping spread out evenly and even give it light taps on a work surface if you feel it needs it.

4. Put it in the fridge overnight or back in the freezer for 2-3 hours.

I like to put it in the freezer and then remove the cake from the tin whilst its semi frozen, as its less likely to stick and fall apart. Before you take it out of the cake tin you can go around the sides of the chocolate layer with a small knife to help it come out a bit easier.

I garnished this piece with maple syrup and granola for extra crunch!