Triple chocolate cheesecake

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  • 1 cup pecans
  • 1/4 cup cacao powder
  • 1/2 cup soft dates, pitted
1. Add all ingredients to a high-speed food processor and blitz to form a sticky mix. Press base into the bottom of desired cake tin (lined, if not silicone)

White chocolate layer
  • 1 cup raw cashews, soaked 4 hours
  • 1/3 cup vegan white chocolate chips, melted
  • 1 tsp vanilla extract
  • 1/2 cup coconut milk
  • Pinch salt
1. Drain cashews. Rinse. place in a high-speed blender with remaining ingredients and blend until very smooth. Pour over base and set in freezer 30 mins.

Dark chocolate layer
  • 1 cup raw cashews, soaked 4 hours
  • 1/3 cup vegan dark chocolate chips, melted
  • 1-2 Tbsp maple syrup, optional
  • 1/2 cup coconut milk
  • Pinch salt
1. Drain cashews. Rinse. place in a high-speed blender with remaining ingredients and blend until very smooth. Pour over base and set in freezer 4+ hours.
2. remove cake from freezer and tin/mould. Allow to defrost slowly in the fridge, and then decorate as desired )

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