?Indie Vegan Cheesecake ?

Impress your guests this Christmas with this vegan showstopper. It’s super tasty, super creamy and ALL natural!

Recipe below:

For the base:
30g coconut oil, plus extra for greasing
100g blanched almonds
100g soft pitted dates
2 bags of Indie Bay Dark Choc Bites

For the topping:
300g cashew nuts
2 ½ tbsp agave syrup
50g coconut oil
150ml almond milk
2 lemons, zested and juiced
A handful of berries
1 Pack Dark choc bites

Method:

STEP 1
Soak cashews in a bowl of boiling hot water for 1hour.
Whizz the ingredients in a food processor. Grease a 23cm tart tin with coconut oil, press the mix into the base and pop in the fridge for 30 mins.

STEP 2
Drain cashews and tip into the food processor. Add all the remaining topping ingredients and whizz until smooth. Spoon onto the base and put in the fridge to set completely for 2hours.

Enjoy!