A cheesecake made without cheese??? How is that possible??!! I’ll tell you how- SOAKED CASHEW NUTS!!! The creamiest, yummiest and most ‘indulgent’ of all the nuts.
I buy my nuts in bulk, and often there are specials where you can buy broken nuts. If you find a bag of raw, broken cashew nuts- DO. NOT. HESITATE!!! Just buy and think later!!!!
I made these for some of my husbands friends, who are very skeptical of my baking. One of them, in particular, hates nuts (I know, how odd??!) Well, he was the first to ask for seconds and every time I see him he asks where his cheesecakes are…As Borat would say… ‘great success’.
Choc Berry Vegan Cheesecake
- For the base:
- 1 cup oat flour
- ½ cup desiccated coconut
- ¼ cup coconut flour
- ¼ cup dates. Soaked in boiling water
- 2 TBS organic coconut oil, melted
- 2- 3 TBS water or milk of choice
- For the cheesecake:
- 2 cups soaked cashew nuts
- ½ cup maple syrup/ agave/ honey
- ½ cup cocoa powder
- ¼ cup organic coconut oil, melted
- 2 TBS light coconut milk or milk of choice
- 1 TBS vanilla essence
- ½ cup fresh blueberries
- Sugar-free dark chocolate to drizzle over
Lightly spray a springform cake tin with some cooking spray. Set aside.
Add all of the ingredients for the base to a food processor until a sticky but pliable dough starts to form.
Press firmly into the base of the cake in and pop into the freezer to set while the cheesecake is made.
Add all of the ingredients for the cheesecake (except the blueberries and sugarfree chocolate) to a food processor and blend until smooth and creamy (The mixture must look silky).
Pour into the prepared tin and top with the fresh blueberries.
Gently melt the sugar-free dark chocolate and drizzle over the cheesecakes.
Pop into the freezer to set for a minimum of 4 hours or leave overnight in the refrigerator.