Vegan and Gluten-Free Cheesecake
Serves: 6 hungry stomachs
Ingredients
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
Method
– 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.
Devour!