Bag 0 Bag

Ingredients

For the base:

200g Mornflake Organic Superfast Oats
200g almonds
200g dates
100g desiccated coconut
100g coconut oil
50g cacao powder

For the cheesecake layers:

Vanilla layer

250ml coconut cream
200g cashew nuts, soaked overnight in water
100g melted coconut oil
60ml maple syrup
1 tsp vanilla extract

Strawberry layer

400g fresh strawberries
300g cashew nuts, soaked overnight in water
250ml coconut cream
125ml coconut oil, melted
60ml maple syrup
1 tsp vanilla extract

To Serve:

Fresh strawberries
Melted dark vegan chocolate
Lime zest

Method

  • Weigh out 200g of cashew nuts into one jar or bowl and pour over cold water, about 3cm over the top of the nuts. Seal the top or cover with cling film.
  • Repeat in a second jar with 300g of cashew nuts, cover with water and seal.
  • Set to one side to soak- ideally overnight or for a minimum of 4 hours. The nuts give a more creamy result the longer you leave them. Rinse with water before using.

To make the base:

  • Add the almonds to your food processor and blitz for a minute then add the oats and blitz again for 30 seconds.
  • Add the cacao powder, desiccated coconut, dates and coconut oil and blitz for a few minutes until the base mix is combined and binds when you press the mix together with your fingers.
  • Tip the mix into the base and using your hands firmly press down until you have an even and level layer. Place into the fridge to firm.

To make the vanilla layer:

  • In a saucepan melt the coconut oil over a low heat. Once the coconut oil has melted remove from heat and set to one side.
  • Tip the 200g jar of cashew nuts into a sieve and rinse thoroughly.
  • Add the cashews to a food processor with the coconut cream and vanilla extract, blitz together until the mix becomes smooth and creamy. Add the coconut oil and maple syrup and mix again in the processor until all combined.
  • Remove the base from the fridge and check it is firm, pour over the vanilla cheesecake mix and spread evenly across the base – a gentle side-to-side shake can help.
  • Return to the fridge and allow to set for 2 hours.

To make the strawberry layer:

  • Melt the coconut oil over low heat in a saucepan. Once the coconut oil has melted, remove from heat and set to one side.
  • Tip the 300g jar of cashew nuts into a sieve and rinse thoroughly.
  • Add the cashews to a food processor with the coconut cream and vanilla extract, blend until the mix is smooth. Tip in the strawberries and blend into the mix until smooth.
  • Add the coconut oil and maple syrup and mix again in the processor until all combined.
  • Remove the base layers from the fridge, check that the vanilla layer is firm to a light touch. Pour over the strawberry layer and gently spread until level and smooth. Return to the fridge for a minimum of 2 hours.
  • To decorate the cheesecake, melt some good quality dark vegan chocolate in a ban-marie and drizzle over the top of the set cheesecake. Add some delicious strawberries, slice and serve with more chocolate drizzle.



Shop the ingredients