Raw Vegan Black Forest Cheesecake
with Rolled Oats
Freeze overnight

Made with Harraways
Rolled Oats
• 100g dates, pitted and soaked
• 60g cashew nuts
• 50g Harraways Rolled Oats
• 50g desiccated coconut
• 50g coconut oil
• 10g cocoa
• ¼ tsp salt

Black Forest Filling
• 135g Killinchy DAIRY FREE Gold Chocolate Hokey Pokey Oat Frozen Dessert, softened
• 130g cherries, pitted (can be fresh, frozen or canned)
• 100g cashew nuts, soaked for at least 4 hours or overnight
• 100g dates, pitted and soaked
• 85g coconut cream
• 30g coconut oil, melted
• 12g cocoa powder

• Berries, we used cherries, blueberries, boysenberries and raspberries
• Vegan chocolate, optional
1. Preparation:
Soak cashew nuts.
Grease a loaf tin with coconut oil and line with baking paper.
Set aside.

2. Base:
Add all base ingredients to a food processor, blend until everything is combined and uniform.
Add mixture to the tin and press down firmly.
Freeze the base until hard. Allow 1-2 hours.

Black Forest Filling:
Place all filling ingredients in a blender and blend smooth and uniform.

Putting it together:
Pour filling into the base and freeze overnight to set.
To serve, defrost for 5 minutes at room temperature and carefully remove cheesecake from tin.
Garnish with toppings and serve immediately.