Raw Vegan Black Forest Cheesecake

Ingredients

Base

1/2 cup rolled oats
1/2 cup coconut threads
1/2 cup hazelnuts
1/2 cup dates (soaked)
1/4 cup coconut oil
1 tbsp cacao powder
Pinch sea salt

Filling

1 cup cashews (soaked overnight)
3/4 cup Chocolate Coconut Yoghurt
1/3 cup coconut cream
2 tbsp coconut oil
1/2 cup dates (soaked)
1/2 cup fresh or frozen cherries (pitted) - you can also use frozen blackberries.
2 tbsp cacao powder

Instructions

Line the base of a loaf tin with baking paper and grease the edges with a little coconut oil.

To make the base add all the ingredients into a food processor and blend until everything is combined, the mixture should be able to come together easily. Add the mixture to the loaf tin press down firmly, and place in the freezer to set.

While this layer is in the freezer you can make the salted caramel filling. Place the dates, cashews, coconut yoghurt, coconut cream, coconut oil, cherries and cacao powder into a high-speed blender and blend until smooth and creamy.

Pour the filling over the base and allow it to set in the freezer overnight or for at least 4 hours.

Once this layer has nearly set you can add whatever toppings you like. We used a combination of vegan dark chocolate and chopped pistachios. 

Make sure you take it out the freezer for an hour or so before you serve it.