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Festive Cheesecake

Baking | Vegan | Festive

25g29160 mins
+ chilling
12 Slices2


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.


  • 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


  • 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!

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