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Chocolate "Cheese"cake Tart

Indulge guilt-free in this vegan twist on a classic treat. A decadent, creamy filling, perfectly complimented by a nutty, crunchy crust.

VEGAN & GLUTEN FREE

A vegan chocolate cheesecake with a nutty base using Liberation Foods Natural Mixed Nuts

There's no better way to treat yourself!

Ingredients:

Base:
2 packets of Liberation Foods Natural Mixed Nuts
½ cup desiccated coconut
½ cup gluten-free oats
¼ cup cacao powder
⅛ teaspoon of salt
3 tablespoons maple syrup
3 tablespoons coconut oil melted
Filling:
½ cup coconut cream
100g chopped chocolate
1t vanilla extract
Pinch of salt

Method:

Place Liberation Foods Natural Mixed Nuts, desiccated coconut, oats, cacao powder and salt into a food processor and pulse until you’re left with a coarse crumb.

Add the maple syrup, coconut oil, cinnamon and salt and process until the mixture holds its shape.

Firmly press into a 20cm tart in or the base of a 20cm cake tin and place in the fridge to chill.

To make the filling, heat the coconut cream in a small saucepan over a medium heat until it reaches a gentle simmer. Reduce the heat to low and add the chocolate, vanilla extract and salt while whisking continuously. Once the chocolate has almost melted, remove it from the heat and continue whisking until smooth and creamy.

Pour the chocolate mixture into the tart tin and place in the fridge to set for a minimum of 2 hours or overnight.

Serve straight away from the tin or cut into slices and store in an airtight container for up 5 days.

Recipe development and photography by Nadia June.

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