Serves: 6 hungry stomachs



For the base

4 tbsp (35g) oats

2 tbsp cocoa

1 tbsp coconut oil, melted

1 tbsp maple syrup

pinch salt

For the cheesecake layer

200g raw cashews, soaked for 4 hours

5 tbsp plant milk of choice

3 tbsp tahini

3 tbsp coconut oil, melted

4 tbsp maple (can be removed to make it keto-friendly)

2 tbsp cocoa

pinch of salt


To add more oomph

40g dark chocolate

1 (35g) pack MiiRO Crisp-Coated Signature Chocolates with a Peanut Heart



– Mix all the base ingredients in a bowl, then press into a 5” springform cake tin lined with baking paper. Freeze while you prepare the cheesecake layer.

– Drain and rinse the cashews, then add to a food processor along with the rest of the cheesecake layer ingredients. Blend until smooth.

– Transfer the mixture into the cake tin, then return to the freezer for 4 hours to set.

– Carefully remove the cheesecake from the tin, then decorate with melted chocolate and the Miiro chocolates.