Chocolate Honeycomb Cheesecake
For the crust:
¼ cup of almonds
3 fresh, pitted dates
1 tablespoon of raw cacao
For the filling:
1 cup of raw cashews
½ cup Bonsoy organic soy milk
4 tablespoons melted coconut oil
2 tablespoons pure maple syrup
2 tablespoons of cacao
2 pinches salt
For the garnish:
¾ cup of chopped vegan chocolate honeycomb
Line a spring form tin (10 cm diameter and 7 cm depth) with baking paper.
Blend the crust ingredients in a high powered blender until they are well combined and form dough like consistency. If the mixture is a little too dry, add a teaspoon of water to bring it together.
Press the crust into the base of the spring form pan. It can be quite sticky so just wet the tips of your fingers a little if you need to.
Place all the filling ingredients into a high powered blender or food processor. Blend until smooth.
Spoon the mixture onto the crust. Top with the chocolate honeycomb.
Place the cheesecake into the freezer until it sets. This takes about 3 hours
Remove from the freezer and allow it to soften in the fridge or room temperature (if not too hot), for about an hour before serving.
Yields: 4 serves
Time: 20 minutes preparation. 3 hours freezing time.
Notes: You can double the base ingredients if your processor is going to struggle with such a small amount. Use half of the mixture for the base and with the remainder; roll the mixture into balls to eat as snack
You also can pre soak your cashews overnight, if you wish to (and discard the soaking water). But a good quality high powered blender or food processor should give you a smooth, velvety consistency for this recipe.
I chose Bonsoy soy milk because it doesn’t have a strong soy flavour and because it has a rich creamy texture.