“No-Bake” Vegan Caramel-Cheesecake

You will need:

Cilinder cake ring 20-25cm
Baking paper
Blender or food processor
Microwave or Bain marie

Crust:

130g Hazelnuts
65g Rolled Oats
6 pcs Dates
30g Cocoa powder
3tsp Coconut syrup
2tsp Coconut oil

Coat a cylinder cake ring with some coconut oil and cover with baking paper.

Mix all dry ingredients in food processor until chopped fine, then add coconut oil and syrup. When mixture becomes like dough, take out and place in cake ring as bottom layer.

Filling:

375g Cashew nuts (soaked overnight)
50g Coconut oil|
2pcs Lovechock Golden white Hazelnut-Acerola

Melt the Golden white chocolates with the coconut oil. Strain the nuts but leave some water and mix with chocolate and coconut oil in blender. When smooth, pour into cake mold. Place in refrigerator to set up.