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Vegan Cheesecake



  • 1 cup oats

  • 1 cup Medjool dates



  • 2 bananas

  • 1/4 cup melted coconut oil

  • 2 cups cashews

  • 1 1/2 cups Medjool dates

  • 1/4 cup maple syrup

  • 1 teaspoon vanilla extract

  • Water, as needed

  • 1/4 cup cacao





To make the base process the oats and dates until they stick together. Press into the bottom of a cake tin and put in the fridge. 

To make the cheesecake blend all ingredients, except cacao, until smooth. Add as little water as possible to keep your cheesecake creamy. Take out half the batter and put in a bowl. Add the cacao in the remaining batter that is still in your blender and blend until it's incorporated. Now spread the vanilla layer and the chocolate layers on your base, alternating a few times. Set in the freezer overnight. Drizzle with peanut or almond butter and melted chocolate the next day.

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