© J Sainsbury plc 2020
Photo: Lisa Linder
Raw vegan chocolate cheesecake
Made with raw chocolate and an almond and brazil nut base, this no-cook raw, vegan chocolate cheesecake tastes great on its own and even better with zingy fresh berries
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Ready in 30 minutes, plus soaking and setting time
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Cooking time 0 minutes
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Prep time 30 minutes
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Serves 10
Ingredients
- 230g raw, unsalted cashew nuts
- 2 tbsp yeast flakes
- 40g raw cacao powder
- 150ml coconut oil
- 60ml date syrup
For the base
- 200g almonds
- 160g brazil nuts
- ½ tsp vanilla essence
- 150g dates
- 80ml coconut oil
Method
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1
Soak the cashews in 250ml cold water for 30 minutes while you make the base. Prepare a 10-inch springform tin by lining the base with baking paper or clingfilm.
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2
Put the almonds and brazil nuts into a food processor and blend to a crumb-like texture. Add the vanilla essence, dates and coconut oil and blend again until the mixture becomes sticky and easy to form into balls. Push the mixture into the base of the tin until it’s really compact, then put the tin in the fridge.
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3
Pour the soaked cashews and remaining water, the yeast flakes, raw cacao powder, coconut oil and date syrup into a blender. Blend on high speed until you have a completely smooth, velvety texture.
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4
Take the tin containing the base out of the fridge and pour in the chocolate filling. Make sure it's flat on the top by banging the tin on the worktop surface. Put in the freezer for 4-6 hours until set. To serve, carefully remove from the tin and decorate with berries.
