Seed & Bean

Frozen Chocolate (Vegan) Cheesecake

Slice of frozen vegan chocolate cheesecake

Say hello to our new favourite cheesecake recipe! This Frozen Chocolate Cheesecake is not only the perfect summer dessert, but it is also dairy free and therefore suitable for those who are plant-based or vegan. Bonus!

What more could you want from a chocolately dessert - perfect for any dinner party or afternoon treat!

 

INGREDIENTS:

Prep time: 15 minutes

Freeze time: 4 hours

Base:

  • 1⁄4 Cup Dates (15-18 dates)
  • 1 1⁄4 Cup Oats
  • 2/3 Cup Water
  • 1⁄2 Cup Cacao
  • 1 Tsp. Vanilla

Top:

  • 2 Cups Cashews (soaked overnight)
  • 1 Can Coconut Milk
  • 3⁄4’s Cup Cacao
  • 1⁄2 Cup Maple or Agave
  • 1⁄4 Cup Melted Seed & Bean Extra Dark Chocolate
  • 1 Tsp. Vanilla
  • Pinch Salt
METHOD:
  • Pre-prepare a medium cake tin (springform if possible); pop to one side.
  • Mix all base ingredients in a food processor/blender until it forms a firm ball. Pop into your cake tin and press down firmly and evenly.
  • Now, make your cheesecake top.
  • Blend coconut milk and soaked cashews until it forms a smooth and runny mixture. Add remaining ingredients and blend for around 1 minute.
  • Pour over base and freeze for a minimum of 4 hours.
  • Store in the freezer for up to 1 month.

 

This recipe is thanks to Amie Dawson. Amie is a personal trainer, F45 coach and freelance blogger and healthy recipe developer based in North Yorkshire. She has a big passion for leading a healthy lifestyle without any restriction and loves sharing her quick, easy and delicious recipes with everyone. She also have a huge passion for healthy travel and love discovering new places to see and explore! 

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