Festive Cheesecake

Baking | Vegan | Festive

CARBS	KCALS	TIME	SERVES	VEG SERVINGS
25g	291	60 mins + chilling	12 Slices	2

MADE WITH RICED SWEET POTATO

Need a showstopper for a special occasion (minus the overload of refined sugars)? We've got you covered with this delicious Chocolate Caramel Sweet Potato Tart.

Ingredients:

Base:
1 cup oats
Tbsp coconut oil
1/3 cup pecan nuts
1/3 cup soft pitted dates

Caramel layer:
1 pouch Fullgreen Riced Sweet Potato
1 cup pitted dates
1 cup cashews
3 tbsp coconut oil
1/2 cup canned coconut milk
1/2 tsp cinnamon
Pinch salt
Generous Tbsp honey

Chocolate layer:
1 cup pitted dates
1/2 cup cashews
1/2 cup canned coconut milk
4 Tbsp cacao powder (or cocoa)
1/2 tsp ground cinnamon
3 Tbsp coconut oil
Almond milk - as needed
50g dark chocolate and toppings of choice for decoration

Method:

For the base, add the oats and pecans into a food processor and blend these to form a rough flour. Add in the dates and coconut oil, then blend again so that everything begins to stick together.
Pour this into a lined, lose bottom cake tin and firmly press this into the base.
Pop the cake base into the freezer to chill whilst you prepare the fillings.
In a food processor, combine all of the ingredients for the caramel layer and blend thoroughly until completely velvety smooth.
Spread this over the base and return the cake to the freezer.
Blend all of the chocolate layer ingredients together in the food processor and gradually add in a drizzle of almond milk to help create a thick but spreadable consistency.
Pour this over the caramel layer and smooth over to create a nice, neat finish. Allow this to chill in the freezer for 5 hours or overnight.
Once your cake has set, carefully remove the tin and transfer to a cake stand.
Melt your chocolate and drizzle this around the edges, then garnish with toppings of your choice!