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!
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