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Top Deck Cheesecake

Prep:

30 minutes

Cook:

2 hours

Servings:

10 slices

It's been a while since Olivia's made another raw cheesecake. This one has a crunchy chocolate base, chocolate filling and is topped with vegan white chocolate! Olivia used her favourite @twoislandsco chocolate protein in the base. Super chocolatey and smooth, it's practically impossible to not love this cheesecake!

Base
½ cup buckwheat
½ cup desiccated coconut
3/4 cup almond meal
6 medjool dates
3 tbsp coconut oil
2 servings (50g) Two Islands Chocolate Pea Protein Powder

 

Filling
1½ cup cashews (Soaked for 3 hours and rinsed)
160 grams coconut cream
½ cup cacao powder
4 tbsp maple syrup

 

Topping
200g vegan white chocolate
3 tbsp coconut oil
 
  1. Preheat oven to 180ºC.
  2. Add all ingredients in a medium sized bowl and mix well to combine. Mixture will be thick.
  3. Using a tablespoon, spoon the mixture onto a lined baking tray. Shape roughly into a circle cookie shape.
  4. Bake the cookies in the oven for around 12-15 minutes or until cookies are golden.