Raw Vegan Black Forest Cheesecake



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 tbs cacao powder
Pinch sea salt


1 cup cashews (soaked overnight)
3/4 cup Vanilla and Chia Coconut Yoghurt
1/3 cup coconut cream
2 tbs coconut oil
1/2 cup dates (soaked)
1/2 cup fresh cherries (pitted)
2 tbs cacao powder


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 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 of the freezer for an hour or so before you serve it. 

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