VEGAN CHOCOLATE CHEESECAKE

Crust:

1/2 cup oatmeal

1/2 cup almonds

1/2 cup walnuts

5-6 dried apricots or dates

1 tbsp coconut oil

1 tbsp unsweetened organic chocolate powder

pinch of salt 

Cheesecake layer:

1 1/2 cup raw cashews soaked over night or at least 4 hours then drained

1/2 cup organic coconut milk

2 tbsp coconut oil

2 tbsp agave syrup

1/4 cup lemon juice 

1 vanila bean or 2 tsp vanilla extract) 

pinch of salt 

200-250g dark chocolate (melted) 

 

  • in the food processor pulse the nuts, oatmeal, apricots or dates, coconut oil, pinch of salt and chocolate powder until crumbly
  • line a loaf pan or small ramekins with parchment paper then press the crust to the bottom and place in the freezer to firm up
  • in the blender mix all ingredients for the cheesecake layer until completely creamy and smooth  (it will take about a minute or so)
  • then pour over the crust and place in the fridge ( no need to place in the freezer anymore ) for at least 3-4 hours until set 

ENJOY!