Raw Vegan Chocolate Cheesecake

Recipe created by Lucy Parker using Mornflake Organic Oats - the perfect Easter Sunday Dessert. 

Cooking Time 1 hour Skill Level Easy Servings 8

Recipe Details

How to Make

Click steps as you go along to mark them as complete

  1. 1

    For the base: Simply place all of the ingredients into a food processor and blend. Add a dash of water to make the texture nice and sticky

  2. 2

    Grab your lined spring form baking tin ( I was extra lazy and used cling film) and fill the base with the Mornflake oaty mixture and leave to cool in the fridge

  3. 3

    For the filling:  Bring a pan of water to simmer and place a bowl over the top then slowly heat the coconut milk, vanilla extract and maple syrup

  4. 4

    Add the cacao powder then add the chocolate and slowly melt together on a low heat

  5. 5

    Take the cheesecake base out of the fridge and pour the melted chocolate filling on top

  6. 6

    Once melted together, allow this to cool right down in the freezer for around 30 minutes. When serving allow 10 minutes to soften

  7. 7