Coco Chocolate Easter Cake | Recipe
Vegan no-bake cheesecake with chocolate and coconut
Text:
Katharina Kuhlmann
Photography:
Holly Jade
19 July 2018
If you would like to surprise your relatives with something very special for this year's Easter, you should grab a pen and paper and write down all the ingredients for our Easter coconut cheesecake today on the shopping list. Coconut and chocolate bring a new twist to the classic cheesecake and all vegans can access with a clear conscience, because the holiday cake comes without any animal ingredients. Besides, it does not have to be baked.
Ingredients
For a springform with Ø 20 cm
For the base:
200 g
de-stoned dates
200 g
unsweetened dessiccated coconut
10 g
hazelnuts
2 tbsp
cocoa powder
50 g
melted coconut oil
35 g
melted VIVANI Fine Dark 71 % Cocoa
1 pinch
salt
For the filling:
200 g
cashew nuts
2 / 3 cup
coconut cream
85 g
melted coconut oil
50 g
unsweetened dessicated coconut
1 / 3 cup
maple syrup or fruit syrup
1 tsp
vanilla extract
For the topping:
200 g
VIVANI Dark Cooking Chocolate
Optionally:
little easter nests with hazelnut or chocolate eggs
a bit
VIVANI Hot Chocolate drinking chocolate
making
waiting / cooling time
5 - 8 hours (or overnight)
level of difficulty
medium
N°
01
The Cashew Nuts need to be soaked overnight in water. Just make sure the water is covering the Nuts.
02
To make the base line a cake tin with grease proof paper.
03
In a food processor/blender, add in all of the base ingredients and whizz up on high until like breadcrumbs.
04
Firmly press the mixture into the lined cake tin and pop into the freezer.
05
To make the filling drain the cashew nuts and pop them into a food processor/blender along with the coconut cream, melted coconut oil, dessiccated coconut, maple syrup and vanilla extract. Allow to blend for 5 - 8 minutes on high until smooth. There will be some texture due to the coconut.
06
Pour the creamy coconut layer onto the base and pop back into the freezer to harden. This will take around 30 minutes.
07
Once the cheesecake is firm, using a bain-marie, melt the cooking chocolate until silky smooth. Pour the chocolate onto the cheesecake and level out with a metal spoon. Pop back into the freezer to set. This will take around 25 minutes.
08
Once the chocolate has set, now you can decorate your cheesecake.
Many thanks to Holly from the vegan food and lifestyle blog The Little Blog Of Vegan, who created this great recipe for us.
Fine Dark
71 % Santo Domingo Cocoa | vegan
Dark Cooking Chocolate
70 % Cocoa | vegan
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