Creamy no-bake cherry, coconut, and chocolate vegan cheesecake with a roasted almond-oat crust topped with two creamy layers. The best way to celebrate the cherry season!
Servings: 6
Ingredients
Base
- 80 g roasted almonds
- 20 g rolled oats
- 80 g dates soaked in water for a minimum of 1 hour
- 10 g cacao powder
Coconut-cherry filling
- 250 g cashews soaked in water for a minimum of 4 hours
- 100 g coconut cream the thickened cream from a can of full-fat coconut milk
- 3–4 tablespoons lemon juice
- 4 tablespoons coconut oil
- 6 tablespoons agave
- 25 g shredded coconut
- pinch of vanilla powder
- 100 g fresh cherries chopped
Chocolate frosting
- 60 g dark chocolate 85% cacao
- 80 g coconut cream the thickened cream from a can of coconut milk
- 2 tablespoons agave
Instructions
Base
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Line the base of a panettone mold 12×10 cm with baking paper.
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Place roasted almonds, rolled oats, drained dates, and cacao powder in a food processor and process until the mixture sticks together. Adjust sweetness if needed. If the mixture is too dry, add just a tiny bit of coconut oil. If the mixture is too moist, add 1/2 – 1 teaspoon ground rolled oats.
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Once it’s all combined, press the mixture evenly onto the bottom of the prepared mold. Place it in the fridge while you make the coconut-cherry layer.
Coconut-cherry filling
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Drain cashews well and place them in a blender. Add coconut cream, lemon juice, coconut oil, and agave and blend on high speed until smooth and creamy.
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Add in 25 g shredded coconut and blend again briefly until all is well combined. Adjust sweetness if needed.
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Pour the filling over the crust.
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Gently fold in fresh cherries with a spatula.
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Place the cake in the freezer to set for at least 4-5 hours.
Chocolate frosting
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Melt chocolate over low heat in a medium pot. Stir until smooth. Let it cool down a bit.
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Add coconut cream, melted chocolate, and agave to the blender and blend briefly until smooth.
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Spread the frosting on top of the cake. Top with cherries.
Notes
Always chill your coconut milk in the refrigerator overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid.
Note on the chocolate frosting: It’s best if you make chocolate frosting just before serving. When the cake is firm enough, take it out of the freezer and let it sit at room temperature for 5 minutes. Then, using a spoon, spread the chocolate frosting on top of the cake.
