UNCLE TOBYS Oats Dairy Free Chocolate Cheesecake
Featured Image
20 min (+ refrigeration)
10 serves
You will need to start this recipe a day ahead.
Ingredients
- 4 cups (600g) raw unsalted cashews
- 8 earl grey tea bags
Cheesecake Base
- 1 cup (90g) UNCLE TOBYS Traditional Oats
- ½ cup (80g) natural almonds
- ⅓ cup (35g) cacao powder
- 1 cup (230g) fresh medjool dates, pitted
- ¼ cup (50g) coconut oil
- 1 tsp vanilla extract
Filling
- ¼ cup (25g) cacao powder, plus 2 tsp extra
- 1 cup (230g) fresh medjool dates, pitted
- 1 cup (200g) coconut oil
- 2 tsp vanilla extract
- 8 small figs (400g), torn in half
Method
Method
- Place cashews and tea bags in a large bowl; cover with boiling water. Stand for 2 hours.
- Grease a 22cm springform pan; line with baking paper.
- To make cheesecake base, process oats, almonds and cacao powder until finely ground. With the motor operating, add dates, oil, 2 tablespoons water and vanilla; process until well combined and the mixture sticks together when pressed. Using the back of a spoon, spread mixture evenly over base of pan. Refrigerate for 15 minutes or until firm.
- Drain cashews and tea bags, reserving tea bags and ½ cup of the soaking liquid. Place cashews in the bowl of a food processor (or high-powered blender for a smoother texture). Empty tea leaves from tea bags onto cashews. Add reserved soaking liquid, cacao powder, dates, oil and vanilla; process until mixture is as smooth as possible. Spread the filling mixture over chilled base. Refrigerate for at least 4 hours or until firm.
- Before serving, top cheesecake with figs and dust with extra cacao powder.
tips You can swap figs with fresh raspberries or blueberries, if you prefer. Use a hot, dry knife to slice the cheesecake cleanly.