Okay so there’s no cheese! Lashings of Hazelnut & Cocoa in a dessert is always going to be a winner though 🙂

This is our vegan version of a cheesecake made using cashews and nut butter to make a creamy topping for our Lotus Biscuit base. Yum.

Real simple to make and healthyish… we all deserve a treat now and again.

Ingredients

For the base:

• 300g Lotus Biscuits Crushed
• 75g Coconut Oil

For the filling:

• 300g raw cashews, soaked overnight in water and rinsed before blitzing
• 200g Wyldsson Hazelnut & Cocoa Nut Butter
• 3 Tablespoons Maple Syrup
• 160ml Water

Method

1. Place the biscuits in a bag, using a rolling pin crush the biscuits into crumbs
2. Place the coconut oil in the microwave for 30 seconds or until melted to a liquid
3. Add the coconut oil to the biscuit crumbs and mix well
4. Press the biscuits base into the bottom of desired pan and set aside
5. In a food processor blend together the cashews, maple syrup, water and Hazelnut & Cocoa nut butter until smooth.
6. Pour the mix onto the base and place in the fridge for 6 hours until set.
7. Sprinkle with peanut & chocolate ProMix to decorate.