Vegan Oreo cheesecake

This is a great dessert idea.

Dairy free, egg free.

Easily made gluten free by using gluten free biscuits.

Ingredients

BASE

200g oreos biscuits
100g dairy free butter

‘CREAM CHEESE’ TOPPING

200 g /1 cup cashews
70g/third cup coconut oil
125ml/half cup tinned coconut milk cream
100g/1 cup Oreos
45mk/3 tbsp lemon juice
1 tsp vanilla
60ml/quarter cup maple syrup

Method

Soak the cashews over night in water.
Place tin of coconut milk in fridge overnight. The cream will rise to top.
Make the base first as this needs to set, crush the biscuits and melt the dairy free butter. Mix well together.
Remove the cashews from the water. Put them in blender with the lemon juice. Blend until smooth. This may take about 10 minutes.
Add cream from tin of coconut milk and blend well.
Add remaining ingredients into blender and mix well. Keep a few biscuits to crumble into the mix.
Spoon onto base and place in fridge overnight. If it doesn’t set you can freeze and defrost when needed.
Decorate with mini oreos.

ALTERNATIVES

Use 100g of strawberries instead of oreos
Fold chocolate chips into topping
Use a mixture of digestive biscuits and ginger biscuits in base
Make gluten free by using gluten free biscuits

Vegan nutty chocolate cake

*** Nutty chocolate cake ***
Dairy free, soya free and gluten free

200g dairy free butter (I use Stork margarine)
100g caster sugar
100g cornflour
170g plain flour (I use gluten free)
30g cocoa powder

400g dairy free and Soya free chocolate
250g dairy free butter
1 tbsp golden syrup
50g walnuts (crushed)
50g cashews (chopped)
80g small marshmallows

*** Method ***

Base
• Preheat oven to 180 degrees Celsius
• Cream the butter and sugar together
• Add the cornflour, flour and cocoa powder and mix well
• Press the dough into a lined tin.
• Bake for 15/20 minutes.
• Remove from oven and set a side to cool

Topping
• Melt the chocolate, butter and golden syrup together over a low heat or gently in microwave
• Let it cool for a while and then add the nuts and half the marshmallows

• Place topping on base.
• Sprinkle with remaining marshmallows and some chopped nuts.

• Place in fridge to set

For these to be vegan, vegan marshmallows are required.

Cashew squares

*** Dairy free, soya free, egg free, gluten free and no added sugar ***

For the based:

100g Cup of Dates
100g of Cashews

For the cashew topping:

100g of Dates
100g of Cashew Butter
2 tablespoons Coconut Oil, Melted
Pinch of salt

For the chocolate topping:

100g dark dairy and soya free chocolate
1 tablespoon of coconut oil

*** Method ***

Soak all the dates in hot water for about 5 minutes.
Put the cashew nuts in the blender and blend until to get to a flour like consistency.
Fully drain the dates and add half to the blender. Blend until all the dates are broken down and the mixture comes together.
Press the mixture down in a lined baking tray and place in fridge while you make topping.
To make the topping, blend the rest of the dates until as smooth as possible.
Add in the cashew butter and melted coconut oil.
Spread the topping on the base and place in freezer for at least 2 hours.
Melt the chocolate and coconut oil for on top.
Spread the chocolate across the top. Since the cashew topping is frozen, the chocolate will harden very quickly, even as you spread it.
Put it back in freezer to allow chocolate to fully set.
Cut in squares.
They can be stored in either the fridge or freezer and remove as required.