Name: Earl grey and chocolate cheesecake
Prep time: 20 min
Total time: 20 min
Yield: 10
Ingredients: Earl grey and chocolate filling; 4 cup (600g) raw unsalted cashews; 8 earl grey tea bags; 1/4 cup (25g) cacao powder; 1 cup (230g) fresh dates, pitted; 1 cup (200g) virgin coconut oil; 2 teaspoon vanilla extract; Cheesecake base; 1 cup (170g) activated buckinis (buckwheat groats); 1/2 cup (80g) natural almonds; 1/3 cup (35g) cacao powder; 1 cup (230g) fresh dates, pitted; 1/4 cup (50g) virgin coconut oil; 2 tablespoon warm water; 1 teaspoon vanilla extract; Toppings; 8 small figs (400g), torn in half; 2 teaspoon cacao powder

Earl grey and chocolate cheesecake

This vegan cheesecake contains no actual cheese, instead it is based on nuts, which provides a wonderful, natural richness and flavour. The combination of fragrant earl grey tea and chocolate is utterly irresistible.

Ingredients

Earl grey and chocolate filling

4 cup (600g) raw unsalted cashews

8 earl grey tea bags

1/4 cup (25g) cacao powder

1 cup (230g) fresh dates, pitted

1 cup (200g) virgin coconut oil

2 teaspoon vanilla extract

Cheesecake base

1 cup (170g) activated buckinis (buckwheat groats)

1/2 cup (80g) natural almonds

1/3 cup (35g) cacao powder

1 cup (230g) fresh dates, pitted

1/4 cup (50g) virgin coconut oil

2 tablespoon warm water

1 teaspoon vanilla extract

Toppings

8 small figs (400g), torn in half

2 teaspoon cacao powder

Method

1.Place nuts and tea bags in a large bowl, cover with cold water; stand for 24 hours.

2.Drain, reserving 1/2 cup of the soaking liquid. Place nuts in the bowl of a food processor then empty tea leaves from tea bags over nuts. Add reserved soaking liquid, cacao, dates, oil and extract; process until mixture is as smooth as possible.

3.Grease a 22cm (base measurement) springform pan; line with baking paper.

4.Make cheesecake base: Process buckinis, nuts and cacao until finely ground. With the motor operating, add dates, oil, the water and extract; process until well combined and the mixture sticks together when pressed.

5.Using the back of a spoon, spread the cheesecake base mixture evenly into pan; refrigerate for 15 minutes or until firm.

6.Spread filling over chilled base. Refrigerate for at least 4 hours or until firm. To serve, top with figs and dust with sifted cacao powder.

Use a hot knife to slice the cheesecake. We used activated buckinis (buckwheat) from health food stores.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe for your chance to WIN $50,000