Vegan Chocolate Honeycomb Cheesecake

Ingredients for Vegan Chocolate and Honeycomb Cheesecake:

Base:

• 150g hazelnuts, roasted
• 150g peanuts/walnuts
• 150g soft pitted dates
• 2 tbsp cocoa powder
• 1 tsp ground cardamom
• Pinch of salt
• 4 tbsp melted coconut oil

Filling:

• 500g cashews, soaked for two hours, drained and rinsed
• 265ml water
• 100g raw cacao powder
• 20g cocoa powder
• 240g date syrup
• 120g maple syrup
• 80g melted coconut oil
• 2 tbsp vanilla extract
• 4 tbsp lemon juice
• Pinch of salt

To serve:

• 2 tbsp chocolate shaves
• 2 tbsp vegan honeycomb

Method for Vegan Chocolate and Honeycomb Cheesecake:

Base:

1. Chop the nuts finely in a food processor.

2. Add the dates in the nuts, blend again to chop the dates, then blend in the cocoa powder, ground cardamom, and salt.

3. Melt the coconut oil and mix into the nut mixture.

4. Set the cake tin onto a parchment-lined tray. Pour the mixture in the tray and press the base firmly into the bottom of the cake tin.

5. Chill the base in the fridge while you make the filling.

Filling:

6. Blend all the filling ingredients together until very smooth.

7. Pour the mixture over the top of the base and place in the freezer to chill and set.

8. Allow to defrost for about 15 minutes before removing the outer cake tin and top with chocolate shavings and honeycomb. Enjoy!