I love this recipe. I mean, I always love cheesecake .. but this version is particularly bright, beautiful and delicious. It's easy to whip up and you can store it in the freezer until you're ready to enjoy.
This is one of those brilliantly impressive looking recipes that's actually super easy to make! It doesn't contain gluten or dairy and is completely vegan - but the best bit is how delicious it tastes and how easy it is to throw together.
The great thing about making chocolate this way is that you avoid dairy and refined sugar - often found in shop bought chocolate bars. I've made a fruit and nut version but you can also experiment with things like sea salt and peppermint oil to create new flavours!
This cake is the perfect blend of light fluffiness and moist Italian dessert stickiness. It's easy to throw together, you don't need eggs or butter and most importantly ... it tastes divine.
I love vegan cheesecake. If you've ever visited Australia you'll find these insane raw cakes in so many little beach cafes. They're a little harder to find in the UK ...