Perfect for most people this tasty cheesecake recipe is vegan and gluten free, plus it doesn't use any refined sugars.
40g unsweetened cocoa power
200g pitted dates
1 tablespoon vanilla essence
1 pinch salt
360g raw cashews, soaked overnight in cold water, then drained
75g pitted dates
165g frozen ripe banana
1 tablespoon fresh lemon juice
1 1/2 teaspoons vanilla essence
3 tablespoons water
1 pinch salt
40g unsweetened cocoa powder
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Directions Preparation:20min › Extra time:2hours freezing › Ready in:2hours20min
Base: In a food processor, blitz the walnuts until you get coarse crumbs. Add the cocoa, dates, vanilla and salt then blitz again until well combined. The mixture will be still quite crumbly.
Press about 200g of the base mix evenly into a plastic wrap lined 20cm round springform cake tin. Set aside.
Filling: Wipe out the food processor bowl then blitz the cashews, dates, banana, lemon juice, vanilla, water, salt and cocoa until well incorporated and smooth. Taste the sweetness and add more dates as you wish.
Pour into the base and smooth out using a wet spatula or spoon. Cover with plastic wrap and place into the freezer for at least 2-3 hours. Thaw for 1 hour to serve.