Vegan Cheesecake

Serves 6-8
Time 1 hour (+refrigeration time)


2 cups oats
½ cup macadamia nuts
½ cup almond meal
10 pitted dates
1 tbsp honey

1 cup hazelnut meal
1 cup almond meal
¼ cup cornflour
1 400g tin chickpeas, drained and rinsed
1 tsp vanilla extract
125g margarine
½ cup maple syrup
270ml coconut cream
Juice and zest of ½ a lemon

Icing sugar, to garnish


Line a 22cm round springform tin with baking paper. Preheat the oven to 160°C.

Place the oats, macadamia nuts, almond meal, dates and honey in a food processor and blitz until combined. Pour the mixture into the lined tin and press down firmly.

Place the hazelnut meal, almond meal, cornflour, chickpeas, vanilla, margarine, maple syrup, coconut cream and lemon zest and juice in the food processor and blitz until smooth.

Pour the filling over the base. Place in the oven and bake for 45 minutes until set.

Remove from the oven and place in the fridge for about half a hour to cool. Dust with icing sugar before serving.