Chocolate cheesecake

Base

Use a loose base cake tin approx 6-7”

• 100g of vegan biscuits (I used Biscoff)
• 2 tbsp coconut oil
• 3 tbsp cocoa powder
• 1 tsp vanilla extract
• 1 tbsp agave/maple syrup
• Pinch of salt

Topping

• 150g unsalted raw cashews (soak in water overnight and drain)
  TIP: To save time you can soak them in just boiled water for 2 hours
• 150g dark chocolate
• Pinch of salt
• 1 tsp vanilla extract
• ½ cup unsweetened plant milk
• 1 tbsp lemon juice
• ¼ cup agave nectar/maple syrup

Base

1. Blend the biscuits in a blender/food processor until you have coarse crumbs.
2. Add the remaining ingredients and blend until everything is combined.
3. Press into a loose base cake tin 6”-7” (approx). Use the base of a glass to get a flat, even surface.
4. Set aside while you prepare the topping.

Topping

1. Drain the cashews and place in a blender.
2. Add the milk, syrup, vanilla, juice and blend until you have a thick lump-free cream. Add a little more milk if it’s too thick to and blend again.
3. Gently melt the chocolate in the microwave or on the hob and pour into the cashew cream.
4. Blend again (give the blender a shake now and then) and pour over the base. Make sure you have a level surface and gently tap the sides to remove any air bubbles.
5. Place in the freezer for 3 hours to set. Remove from the tin while slightly frozen and decorate with melted chocolate or fruit.
6. Allow to rest at room temperature for 20 minutes to make sure it has defrosted enough to slice.

• Additionally top with strawberries, chocolate shavings or a sprinkle of crushed biscuit dusting.