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Vegan Chocolate Cheesecake

Vegan Chocolate Cheesecake feature image


Cheesecake with a healthy hemp kick!

Hemp oil is has so many health benefits, and we love discovering new ways of bringing it into our diet. Hemp oil is a great source of omega 3 and 6 essential fatty acids (great news for people who don’t eat fish), but other oils like avocado and macadamia are better for cooking than hemp. So we've come up with a great raw recipe to get all those good fats! As an added benefit, what could be tastier than nuts, cacao and BPA-free Ayam coconut cream? Yum!

(Note hemp oil should be kept out of sunlight and in a coloured glass container to stop it going rancid. also try to keep it at room temperature, or below.)

Makes 24

Base

  • 1 cup raw cashews

  • 1 cup desiccated coconut

  • 2 tbsp Hemple hemp oil

  • 8 medjool dates, pitted

  • 1 tsp vanilla extract

Chocolate layer

  • ½ cup nut butter of choice

  • 1 x 140ml can Ayam coconut cream

  • 2 tbsp coconut oil

  • ½ cup raw cacao powder

  • 1/3 cup maple syrup

  • 1 tsp vanilla extract

Method

1. Combine all the base ingredients into a food processor until the mixture                 resembles breadcrumbs. Add 1-2 tablespoons water if needed.

2. Press the mixture into a lined loaf tin

3. To make the chocolate layer, add all ingredients to a high-powered blender          and blend until smooth and glossy.

4. Pour the filling onto the base and smooth out evenly before popping into the        freezer for about 4 hours to set.

5. Remove from the freezer and cut into slices.

6. Decorate with fresh raspberries and enjoy.

7. Store in the fridge