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Hazelnut & Cocoa Cheesecake

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.
By Daragh Whelan on May 27th, 2020 in Nutrition Tips
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