This creamy, dreamy cheesecake is super smooth and seriously quick to make! This recipe is vegan, gluten free, and totally delicious!


  • Base:
  • 5 dates soaked in boiling water for 5 minutes
  • 1/3 cup gluten free oats
  • Filling:
  • 1/2 cup, cashews soaked for at least 4 hours and drained
  • 1 tbsp Du Chocolat
  • 2 tsp cacao powder
  • 1 piece salted caramel Loving Earth chocolate


  1. In a small food processor blitz the oats, dates and 1 tbsp of the date water until combined. Press this mixture evenly into a small springform tin, and place in the fridge while you prepare the filling.
  2. Process the filling ingredients together until smooth, scraping down the sides of the food processor as you go. Spoon the filling mixture onto the base.
  3. Grate the chocolate over the filling, then cover and place in the fridge for 2-3 hours to set.

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