No bake , raw vegan black forest cheesecake with a hazelnut base, cherry layer, vanilla layer and topped with Mr Organic chocolate spread.
(one 12 inch cheesecake)
1/2 cup Linwood’s flax seeds
1/2 cup hazelnuts
1/4 cup coconut oil
tablespoon clear spring rice malt
1/2 cup frozen cherries
1/4 cup clear spring rice malt
3/4 cup cashew paste
1/2 cup coconut oil
1 cup cashew paste
1/3 cup oil
1/3 cup rice malt
Mr Organic Chocolate Spread
-To make the base, place the flax seeds, hazelnuts and coconut oil in a high speed blender and blend on high until it resembles a sandy texture.
-Coconut oil grease your cake tin or tins and then empty the blender’s content out into them and press the mixture into the base of the pan ensuring to cover it all evenly. Place the base in the fridge to set.
– To make the cherry layer, place all the ingredients into a clean blender and blend on high until the mixture is completely smooth; empty on top of the crust base layer and smooth out evenly before placing back in the fridge to set for at least 90 mins.
-For the plain layer, you need to repeat the above step, putting all the ingredients in the blender and processing until smooth before spreading on top of the cherry layer evenly and placing back in the fridge.
-To finish the dessert, after the final plain layer has set, spread a thin layer of Mr Organics chocolate spread and top with more frozen cherries and a sprinkle of desiccated coconut.