Cherry chocolate cheesecake.

Name: Cherry chocolate cheesecake
Prep time: 40 min
Total time: 40 min
Yield: 1 cake, 12 slices (plus 6 hours to set)
Ingredients: Crust: 1 1/2 cups certified gluten-free oats, 1 cup soft Medjool dates, 2 tbsp cocoa, pinch of salt; 2 cups raw cashews, soaked 4 hours and drained; 3/4 cup full-fat coconut cream; 1/3 cup maple syrup; 1/3 cup melted coconut oil; 2 tbsp lemon juice; 1 tsp vanilla extract; 4 oz (115 g) dairy-free dark chocolate, melted; 2 cups fresh or thawed cherries and shaved chocolate to finish

Creamy cashew chocolate swirl under a pile of glossy cherries.

Prep: 40 min
Oven: None
Makes: 1 cake, 12 slices (plus 6 hours to set)

The cake from my apron photo. Soaked cashews and coconut cream make a filling so silky that dairy fans ask for the recipe.

Laura

Ingredients

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Crust: 1 1/2 cups certified gluten-free oats, 1 cup soft Medjool dates, 2 tbsp cocoa, pinch of salt
2 cups raw cashews, soaked 4 hours and drained
3/4 cup full-fat coconut cream
1/3 cup maple syrup
1/3 cup melted coconut oil
2 tbsp lemon juice
1 tsp vanilla extract
4 oz (115 g) dairy-free dark chocolate, melted
2 cups fresh or thawed cherries and shaved chocolate to finish

Method

Pulse the crust ingredients in a food processor until sticky. Press into a lined 8-inch springform pan and chill.
Blend the cashews, coconut cream, maple, coconut oil, lemon juice and vanilla until completely smooth, about 3 minutes.
Pour two-thirds of the filling onto the crust. Stir the melted chocolate into the rest.
Spoon the chocolate filling on top and swirl with a knife.
Freeze for 6 hours or overnight until firm.
Thaw in the fridge for 30 minutes, top with cherries and shaved chocolate, and slice with a hot knife.

Cherry chocolate cheesecake.

Ingredients

Method

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