Triple Vegan Coconut and Chocolate Cheesecake*

Author: Holly White

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Triple Vegan Coconut and Chocolate Cheesecake

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Ingredients

Crust

• 100g crispy rice cereal
• 25g cocoa powder
• 80g maple syrup
• 65g coconut oil, melted
• 1/4 tsp salt

Filling

• 400g dairy-free cream cheese
• 1 can 240g Coconut Milk
• 240g 70% chocolate chips melted
• 140g pitted medjool dates
• 13g cocoa powder
• 1 tsp vanilla extract
• 1/4 tsp salt

Ganache

• 170g 70% chocolate
• 60g Coconut Milk
• 40g Flaked almonds or chopped toasted hazelnuts

Instructions

1. Preheat the oven to 325°F.
2. Line an 8” springform pan with parchment paper on the bottom, and grease the sides. Grind the cereal with the cocoa powder in a food processor to fine crumbs.
3. Add the maple syrup, melted coconut oil, and salt. Process to a sandy texture.
4. Press firmly into the bottom of the spring form pan. Bake for 12 minutes.
5. Cool while you prepare the filling.
6. Blend all the filling ingredients, until very smooth and creamy (at least 1 minute on high speed.
7. Pour on top of the cold crust, and refrigerate for at least 4 hours. Prior to serving, make the ganache by melting the dark chocolate and coconut milk together.
8. Spread on top of the filling, and top with toasted nuts. Refrigerate 15 minutes for the ganache to set, then slice and serve

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*Thank you to Frontier Foods for Collaborating with me on this post. See their Instagram for more inspiration and shop the range in stores nationwide.