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Raw 'Oreo' Cheesecake

Guest Chef Recipe

Raw 'Oreo' Cheesecake
Courtesy of BA-HA
gluten free
wheat free
kid friendly
freezable
2 spoon difficulty rating

280

Serves: 6

Raw 'Oreo' Cheesecake

Have you ever come across someone who does not like cheesecake? If so, do not trust them, they are mad!! We love to whip up a cheesecake for friends and family as it certainly works as an all round crowd pleaser, shame if you have to fight over the last slice!

Ingredients: 

Crust

  • 175g/1 cup pitted dates
  • 225g/1½ cups raw walnuts/cashews/almonds (you choose!)
  • ¼ tsp sea salt
  • 2 tbsp raw cocoa nibs (optional)

Filling

  • 225g/1½ cups raw cashews
  • 1 tsp vanilla extract (optional)
  • 2 tbsp cocoa or cacao powder
  • 115ml/⅓ cup maple syrup
  • 125ml/½ cup full-fat coconut milk
  • ¼ tsp sea salt
  • 2 tbsp lemon juice
  • Chocolate chips (desired amount, yep.. lots!)

Toppings (get creative!)

  • Dark chocolate curls
  • Melted chocolate (chocolate orange etc for a zesty finish!)
  • YOU CHOOSE! (Add your own finishing touch with your favourite toppings!)

Method: 

  1. Add the cashews to a bowl and cover with boiling hot water. Set aside for an hour, minimum.
  2. Line your cake tin (8x8 tin preferably) with parchment paper and set aside. 
  3. For the crust, add your nuts and sea salt to the food processor and process. Then add dates and blend until a loose dough forms – as soon as you can shape the dough it is ready (if it is too wet, add nuts. If it is too dry, add dates).
  4. Press the crust into the parchment-lined dish until flat. Set crust in freezer to set.
  5. Rinse and drain your soaked cashews and add them to a high speed blender along with vanilla (optional), maple syrup, coconut milk, sea salt, oil, and lemon juice. Blend on high until creamy and smooth... fetch a spoon for the leftovers!
  6. Should you want it more indulgent add maple syrup for sweetness.
  7. Pour the delicious filling over the crust and release any air bubbles by lightly tapping it on your counter.
  8. Add a few toppings now, it will gently sink into the mixture as you set. Cover and set aside (use plastic free film to reduce plastic). Place in the freezer for 3hrs, or until completely set.
  9. Do the happy dance! (optional)
  10. Take your delicious yummy cheesecake out of the freezer and have fun with all of your chosen toppings... oooh the excitement!
  11. Should you wish to melt chocolate, gently melt with a teaspoon of coconut oil in a bowl placed in a saucepan of boiling water. Ensure no water adds to chocolate. This will result in a different consistency. I am sure you want velvety drizzled chocolate right?
  12. Grab a fork/spoon and hide with your cheesecake destroying all evidence (sharing optional!).
  13. Instagram your chocolate covered face #noshame.

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Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

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