This dish contains the following allergens: Tree Nuts, Milk/Dairy
Cooking mode
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For the base
200g
granola of choice
4 tbsp
nut butter
6 tbsp
maple syrup or honey
3 tbsp
coconut oil
For the chocolate topping
1 x can
chickpeas, drained
1 x can
coconut milk, chilled in the fridge overnight
25g
cacao or cocoa powder
2 tbsp
nut butter
6 tbsp
maple syrup
1 tsp
vanilla extract
To decorate
melted dark chocolate
For the base
7oz
granola of choice
4 tbsp
nut butter
6 tbsp
maple syrup or honey
3 tbsp
coconut oil
For the chocolate topping
1 x can
chickpeas, drained
1 x can
coconut milk, chilled in the fridge overnight
0.88oz
cacao or cocoa powder
2 tbsp
nut butter
6 tbsp
maple syrup
1 tsp
vanilla extract
To decorate
melted dark chocolate
Utensils
Freezer
Step 1
First make the base: Place the granola in your blender and blitz up for a few seconds. Melt the nut butter, maple syrup/honey and coconut oil then pour in and pulse again to form a sticky mixture.
Step 2
Keep ¼ of the mixture and set aside. Press the rest into the base of a lined 20cm loose-bottomed round tin and chill while you make the topping.
Step 3
Clean out the blender and add the chickpeas, cacao/cocoa powder, nut butter, maple syrup and vanilla. Scrape out the solid coconut cream part then whizz up until thick and smooth.
Step 4
Spoon this over the base and smooth out evenly. Freeze for 2 hours.
Step 5
Meanwhile divide the remaining mixture into small pieces and roll into balls. Chill in the fridge until needed.
Step 6
Remove the cheesecake from the freezer 15 minutes before ready to serve then pop out the tin. Arrange the balls on top and scatter over cacao nibs. Drizzle over melted dark chocolate – then you’re good to go!
First make the base: Place the granola in your blender and blitz up for a few seconds. Melt the nut butter, maple syrup/honey and coconut oil then pour in and pulse again to form a sticky mixture.
For the base
200g
granola of choice
4 tbsp
nut butter
6 tbsp
maple syrup or honey
3 tbsp
coconut oil
For the chocolate topping
1 x can
chickpeas, drained
1 x can
coconut milk, chilled in the fridge overnight
25g
cacao or cocoa powder
2 tbsp
nut butter
6 tbsp
maple syrup
1 tsp
vanilla extract
To decorate
melted dark chocolate
For the base
7oz
granola of choice
4 tbsp
nut butter
6 tbsp
maple syrup or honey
3 tbsp
coconut oil
For the chocolate topping
1 x can
chickpeas, drained
1 x can
coconut milk, chilled in the fridge overnight
0.88oz
cacao or cocoa powder
2 tbsp
nut butter
6 tbsp
maple syrup
1 tsp
vanilla extract
To decorate
melted dark chocolate
Step 2 of 6
Keep ¼ of the mixture and set aside. Press the rest into the base of a lined 20cm loose-bottomed round tin and chill while you make the topping.
For the base
200g
granola of choice
4 tbsp
nut butter
6 tbsp
maple syrup or honey
3 tbsp
coconut oil
For the chocolate topping
1 x can
chickpeas, drained
1 x can
coconut milk, chilled in the fridge overnight
25g
cacao or cocoa powder
2 tbsp
nut butter
6 tbsp
maple syrup
1 tsp
vanilla extract
To decorate
melted dark chocolate
For the base
7oz
granola of choice
4 tbsp
nut butter
6 tbsp
maple syrup or honey
3 tbsp
coconut oil
For the chocolate topping
1 x can
chickpeas, drained
1 x can
coconut milk, chilled in the fridge overnight
0.88oz
cacao or cocoa powder
2 tbsp
nut butter
6 tbsp
maple syrup
1 tsp
vanilla extract
To decorate
melted dark chocolate
Step 3 of 6
Clean out the blender and add the chickpeas, cacao/cocoa powder, nut butter, maple syrup and vanilla. Scrape out the solid coconut cream part then whizz up until thick and smooth.
For the base
200g
granola of choice
4 tbsp
nut butter
6 tbsp
maple syrup or honey
3 tbsp
coconut oil
For the chocolate topping
1 x can
chickpeas, drained
1 x can
coconut milk, chilled in the fridge overnight
25g
cacao or cocoa powder
2 tbsp
nut butter
6 tbsp
maple syrup
1 tsp
vanilla extract
To decorate
melted dark chocolate
For the base
7oz
granola of choice
4 tbsp
nut butter
6 tbsp
maple syrup or honey
3 tbsp
coconut oil
For the chocolate topping
1 x can
chickpeas, drained
1 x can
coconut milk, chilled in the fridge overnight
0.88oz
cacao or cocoa powder
2 tbsp
nut butter
6 tbsp
maple syrup
1 tsp
vanilla extract
To decorate
melted dark chocolate
Step 4 of 6
Spoon this over the base and smooth out evenly. Freeze for 2 hours.
For the base
200g
granola of choice
4 tbsp
nut butter
6 tbsp
maple syrup or honey
3 tbsp
coconut oil
For the chocolate topping
1 x can
chickpeas, drained
1 x can
coconut milk, chilled in the fridge overnight
25g
cacao or cocoa powder
2 tbsp
nut butter
6 tbsp
maple syrup
1 tsp
vanilla extract
To decorate
melted dark chocolate
For the base
7oz
granola of choice
4 tbsp
nut butter
6 tbsp
maple syrup or honey
3 tbsp
coconut oil
For the chocolate topping
1 x can
chickpeas, drained
1 x can
coconut milk, chilled in the fridge overnight
0.88oz
cacao or cocoa powder
2 tbsp
nut butter
6 tbsp
maple syrup
1 tsp
vanilla extract
To decorate
melted dark chocolate
Step 5 of 6
Meanwhile divide the remaining mixture into small pieces and roll into balls. Chill in the fridge until needed.
For the base
200g
granola of choice
4 tbsp
nut butter
6 tbsp
maple syrup or honey
3 tbsp
coconut oil
For the chocolate topping
1 x can
chickpeas, drained
1 x can
coconut milk, chilled in the fridge overnight
25g
cacao or cocoa powder
2 tbsp
nut butter
6 tbsp
maple syrup
1 tsp
vanilla extract
To decorate
melted dark chocolate
For the base
7oz
granola of choice
4 tbsp
nut butter
6 tbsp
maple syrup or honey
3 tbsp
coconut oil
For the chocolate topping
1 x can
chickpeas, drained
1 x can
coconut milk, chilled in the fridge overnight
0.88oz
cacao or cocoa powder
2 tbsp
nut butter
6 tbsp
maple syrup
1 tsp
vanilla extract
To decorate
melted dark chocolate
Step 6 of 6
Remove the cheesecake from the freezer 15 minutes before ready to serve then pop out the tin. Arrange the balls on top and scatter over cacao nibs. Drizzle over melted dark chocolate – then you’re good to go!
For the base
200g
granola of choice
4 tbsp
nut butter
6 tbsp
maple syrup or honey
3 tbsp
coconut oil
For the chocolate topping
1 x can
chickpeas, drained
1 x can
coconut milk, chilled in the fridge overnight
25g
cacao or cocoa powder
2 tbsp
nut butter
6 tbsp
maple syrup
1 tsp
vanilla extract
To decorate
melted dark chocolate
For the base
7oz
granola of choice
4 tbsp
nut butter
6 tbsp
maple syrup or honey
3 tbsp
coconut oil
For the chocolate topping
1 x can
chickpeas, drained
1 x can
coconut milk, chilled in the fridge overnight
