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Dairy Free Recipes
> Raw Vegan Black Forest Cheesecake
Raw Vegan Black Forest Cheesecake
100g dates, pitted and soaked
60g cashew nuts
50g Harraway’s Rolled Oats
50g desiccated coconuts
50g coconut oil
¼ tsp salt
Black Forest Filling
135g Killinchy Gold Chocolate Hokey Pokey Oat Frozen Dessert, softened
130g cherries, pitted (can be fresh, frozen or canned)
100g cashew nuts, soaked for at least 4 hours or overnight
100g date, pitted and soaked
85g coconut cream
30g coconut oil, melted
12g cocoa powder
Berries, we used cherries, blueberries, boysenberries and raspberries
Vegan chocolate, optional
Grease a loaf tin with coconut oil and line with baking paper.
Add all base ingredients to a food processor, blend until everything is combined and uniform.
Add mixture to the tin and press down firmly.
Freeze the base until harden, around 1-2 hours
Black forest filling:
Place all filling ingredients in a blender and blend smooth and uniform.
Putting it together:
Pour filling into the base and freeze overnight to set.
After freezing, defrost for 5 minutes at room temperature and carefully remove cake from tin.
Garnish with toppings and serve immediately.