Chocolate Cheesecake Squares
gluten free, vegan, dairy free, egg free, refined sugar free
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Servings: 16 squares
Ingredients
Ingredients for base:
- 200 g almonds
- 100 g pitted dates
- 2 tbsp water
Ingredients for the cheesecake:
- 200 g cashews soaked for 30 minutes in hot water
- 100 g coconut fat top part in a can of coconut milk roughly 6 tbsp
- 9 tbsp coconut water from the bottom of the can of coconut milk
- 3 tbsp maple syrup
- 1/2 Juice of lemon
Chocolate topping:
- 6 tbsp coconut oil melted
- 3 tbsp maple syrup
- 40 g cacao powder
Instructions
- I used a 9 inch square cheesecake tin, you can try with others if you wish for a different shape
- Soak the cashews for 30 minutes in hot water
- First make the base by adding the almonds and dates into the food processor and blend into crumbs, then add the water and blitz again to make it sticky
- Place a sheet of baking paper inside the tin then place the nut mix into the bottom and press down until evenly spread
- Drain the soaked cashews and add to a high powered processor or a large cup blender along with the lemon juice, maple syrup, coconut fat, coconut water and blend until very smooth (this can take up to 5 minutes, make sure to press the leftover bits on the side down to make the whole mix smooth)
- Now Pour the mixture on top of the base making sure to smooth over the top
- Add to the freezer for 2-3 hours (you are looking for the cheesecake layer to be firm)
- Just before the 2-3 hours is up make the chocolate sauce topping by adding the melted coconut oil and maple syrup to a Bain Marie and slowly stir in the cacao powder
- Remove the cheesecake from the freezer, gently pour over the chocolate mix and place back in the freezer for 30 minutes
- Simply slice it up and its ready to serve
Notes
You can store these cheesecake squares in the freezer or fridge where they will last for at least a week!