Desserts
No Bake Chocolate Cheesecake
Recipe by Charlotte Roberts
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For the base
- 160g oats
- 2 tbsp coconut oil
- 2 tbsp maple syrup/ agave
For the filling
- 140g cashews
- 4 tbsp coconut oil
- 200g tofu
- 4 tbsp cocoa powder
- 4 tbsp agave/ maple syrup
- 100g melted dark chocolate
- 1 cup of canned coconut milk/ cream
- 1/2 cup of espresso
For the topping
- 100g vegan dark chocolate
Utensils
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Step 1
In your Ninja kitchen food processor, blitz the oats to form a flour then add in the coconut oil and sweetener. Blend until well combined, then press the mixture into a loose bottom cake tine and firmly pack down (20cm works well).
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Step 2
For the filling, place all of the ingredients into your Ninja and blend until super smooth and creamy.
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Step 3
Pour the filling over the cheesecake base and place this into the freezer for 5 hours or overnight to chill.
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Step 4
Allow your cake to thaw slightly before removing from the cake tin. Melt the chocolate and pour over the top to finish. Garnish with some fresh berries or other toppings of your choice.
