This healthier Valentine’s Cheesecake is spectacular !!

This healthier Valentine’s Cheesecake is spectacular !!

Almost as spectacular as love (almost). It’s no-bake, refined sugar-free and has three beautiful layers that are easily processed in the @vitamix_aunz. You can use the variable speed levels to give the base more chunk and the centre perfectly smooth!

Recipe (Makes 8 Slices):

Base:

- 1 Cup Dry-Roasted Almonds

- 1/2 Cup Oats

- 3 Medjool Dates (Soaked in hot water for 5 minutes & drained)

- Dash of Oat Milk

- 1 Tsp Vanilla Extract

Centre:

- 1 Cup Cashews (Soaked in hot water for 10 minutes & drained)

- 1/2 Cup Oat Milk

- 1/3 Cup Chocolate Protein Powder

- 1/3 Cup Coconut Yoghurt

- 2 Tbsp Cacao Powder

- 2 Tbsp Rice Malt Syrup

- 12 Fresh Raspberries

Top:

- 1 & 1/2 Cups Frozen Raspberries

- 1 & 1/2 Tbsp Chia Seeds

- 1 Tbsp Lemon Juice

- 1 Tsp Vanilla Extract

Optional Garnish:

- 50g Dark Chocolate

- 1 Heaped Tsp Coconut Oil

1. Line a container or bread tin with baking paper. Place all base ingredients into the @vitamix_aunz and process until thick and clumpy. Push into the base of the container and set aside in the fridge.

2. Place all centre ingredients (except the raspberries) into the @vitamix_aunz and process until smooth. Pour over the base layer, push in the raspberries and cover by smoothing over with a spoon. Set in the freezer for 2 hours.

3. Place all top layer ingredients into the @vitamix_aunz and process until smooth. Dollop on top of the centre layer and spread evenly with the back of a spoon. Set in the freezer for 2 hours.

4. Melt the chocolate and coconut oil over the stovetop or in the microwave until smooth. Slice the cheesecake, place on a plate and drizzle over the dark chocolate. Enjoy! Store leftovers in the freezer for 2 - 3 months.

Get more good, healthy, quick and easy vegan recipes via my cookbook, Chloe’s Vegan Kitchen. 

https://www.penguin.com.au/books/chloes-vegan-kitchen-9781761348990

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