Dairy Free Chocolate Cheesecake
Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 10 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
10
- 1 cup Uncle Tobys Oats Traditional Porridge
- 8 Twinings Earl Grey Tea Bag
- 2teaspoons Queen Natural Vanilla Extract
- 1teaspoons Queen Natural Vanilla Extract
- 1/2 cup natural almonds
- 1/2 cup Macro Organic Cacao Powder
- 1/3 cup Macro Organic Cacao Powder
- 1 cup coconut oil
- 1/4 cup coconut oil
- 4 cup raw unsalted cashews
- 1 cup Golden Palm medjool dates
- 1 cup Golden Palm medjool dates
- 8 small figs
Nutrition per serving
3260kJ / 778Cal
3260 Kilojoules or 778 Calories
37% of daily energy intake*
Protein
14.8grams
Fat
57.0grams
Carbs
50.9grams
Sugars
28.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
You will need to start this recipe a day ahead.
Step 2 of 6
Place cashews and tea bags in a large bowl; cover with boiling water. Stand for 2 hours.
Step 3 of 6
Grease a 22cm springform pan; line with baking paper.
Step 4 of 6
To make cheesecake base, process oats, almonds and cacao powder until finely ground. With the motor operating, add dates, oil, 2 tablespoons water and vanilla; process until well combined and the mixture sticks together when pressed. Using the back of a spoon, spread mixture evenly over base of pan. Refrigerate for 15 minutes or until firm.
Step 5 of 6
Drain cashews and tea bags, reserving tea bags and 1/2 cup of the soaking liquid. Place cashews in the bowl of a food processor (or high-powered blender for a smoother texture). Empty tea leaves from tea bags onto cashews. Add reserved soaking liquid, cacao powder, dates, oil and vanilla; process until mixture is as smooth as possible. Spread the filling mixture over chilled base. Refrigerate for at least 4 hours or until firm.
Step 6 of 6
Before serving, top cheesecake with figs and dust with extra cacao powder.
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