Chocolate Cheesecake with Maple Nut Clusters

Our dairy-free, gluten-free, refined sugar-free and vegan chocolate cheesecake is the perfect chocolaty dessert when you’re craving something sweet.

INGREDIENTS - serves 4
1 cup medjool dates
1 cup walnuts
Cinnamon to taste
4 cups CoCoMe Chocolate Coconut Yoghurt
1 cup mixed nuts - we like to use almonds, walnuts and peacans - chopped into small, bite sized pieces
1/8 cup maple syrup
Pinch Pink Himalyan Sea Salt

METHOD
1. Blend together the dates, walnuts and cinnamon and blend until smooth. Press the ingredients into the base of a tray or mould and allow to set in the freezer.
2. Once the base has set, remove it from the freezer and add enough CoCoMe Chocolate Coconut Yoghurt to cover the base evenly - this is the cheesecake part (without the cheese!). Fill until you reach the top of the mould. Place back into the freezer to allow the yoghurt to set.
3. Meanwhile, in a dry frying pan, add the chopped nuts and stir constantly over a low heat for about 2 to 3 minutes. Add enough maple syrup to cover the nuts and a sprinkle of salt. Continue to stir over low heat for approximately 3 minutes. Spread the nut mixture onto a lined tray and place in the fridge to set. Once set, break into small clusters.
4. Remove the cheesecake/s from the freezer and serve with the roasted maple nuts.