No-Bake Chocolate Cheesecake
No-bake chocolate cheesecake with a nutty crust topped with a creamy chocolate layer. Easy to make, vegan, and gluten-free.
- 100 g roasted almonds
- 20 g ground rolled oats
- 70 g dates previously soaked in water for 1-2 hours
- 250 g cashews previously soaked in water for minimum 4 hours
- 7 tablespoons date syrup
- 60 ml coconut oil
- 60 ml rice milk
- 2 tablespoons lemon juice
- 100 g dark chocolate
Line the base of a 16 cm springform cake tin with baking paper.
Place almonds, ground rolled oats and drained dates in a food processor and process until the mixture sticks together. Adjust sweetness by adding 1-2 teaspoons of maple syrup if needed.
Once it’s all combined, press the crust mixture into the cake tin, making sure you press it out evenly. Place it in the fridge.
Melt chocolate over low heat in a medium pot.
Drain cashews well and place them in a blender. Add rice milk, coconut oil, lemon juice, and date syrup and blend on high speed until smooth and creamy.
Add in melted chocolate and blend again briefly until all is well combined. Adjust sweetness.
Pour the filling over the crust.
Place the cake in the freezer to set for at least a couple of hours.
Serving suggestion: Just before serving, drizzle the cake with melted chocolate.