Delicious Chocolate Fudge Vegan Cheescake

I love social media but you knew that already right? The people, the food and so much fun! It's awesome meeting new friends and Samantha is one of them. I fell in love with her @wholesomepatisserie instagram page and this meat free burger...

So I had to ask Samantha to share some deliciousness over this Bunny egg hunt weekend and she came up with this glorious recipe creation. Thank YOU Sam, you are the greatest!

Chocolate Fudge Vegan Cheeesecake

Base

1 cup pitted dates, soaked in boiling water for 10 minutes

1 1/2 cups gluten free rolled oats 

3 Tbsp cacao powder

3 Tbsp maple syrup 

Filling

2 cups raw cashews, soaked in boiling hot water for 1-2 hours or cold water and left overnight

200g dark cooking chocolate, broken into squares

1 x 400g canned coconut cream 

1/4 cup maple syrup

1/4 cup raspberry or strawberry jam, store bought

1/4 cup coconut oil, melted 

Chocolate Fudge Sauce

1/4 cup dairy free butter*

1/2 cup icing sugar (powdered sugar)

2 Tbsp cacao powder

1/4 cup full fat canned coconut cream

1 tsp vanilla bean extract

1/4 tsp Himaliayan pink salt

Chocolate Fudge Vegan Cheesecake;.jpg

Base

Grease a 22cm or 8" round springform pan. Set aside. 

Drain soaked dates. Add to a high speed processor and pulse until broken up and smooth.

Add remaining base ingredients to processor, oats, cacao and maple syrup and blend on high until well combined. Mixture should stick together and hold its shape, if not, keep adding more maple syrup, 1 tablespoon at a time. 

Press base mixture into prepared tin, refrigerate to firm up.

Filling

Make a double boiler by filling a medium sized pot half way with water and place a large glass bowl into the pot, making sure the base of the bowl doesn’t touch the water. Put onto a medium heat. 

Place broken up chocolate into bowl, stir until completely melted. Remove from double boiler and set aside to cool down to room temperature.  

Drain soaked cashews and add to food processor. 

Add coconut cream, maple syrup, jam and melted coconut oil to the processor. Blend on high until well combined and cashews have broken up. 

Turn processor on high, using the tube of the processor lid, slowly stream in melted chocolate whilst blender is blending on high. This will help the melted chocolate incorporate well. Continue to blend on high for a further 1-2 minutes or until completely smooth and thick. There should be no lumps of chasers or chocolate. 

Pour filling mixture over base layer in tin. 

Refrigerate until completely set, approx. 4-6 hours or ideally overnight. You can also freeze it until completely set and then thaw it out. 

Chocolate Fudge Sauce

Melt butter in a small saucepan over low heat until completely melted. 

Add icing sugar, cacao, coconut cream and vanilla, mix well. 

Turn heat to high and bring to a simmer, whisking until well blended and smooth. 

Once bubbles appear around the edge, simmer for a further 2 minutes or until shiny and thick. Remove from heat. 

Pour into a heatproof glass jar and refrigerate to cool. 

Once cheesecake has completely set, pour over chocolate fudge sauce. 

Serve and enjoy! 

Notes:

Store in an airtight container, refrigerated, for 1 week. 

*I found my dairy free butter from my local health food store. 

If you want to serve your cheesecake with hot chocolate fudge sauce, simply make it just before serving the cake. Remember, this is slightly melt the cheesecake because it’s cold. As long as you eat it fast! Or you can make the fudge sauce before hand and store it when ready, just give it a good stir. 

I found leaving the cheesecake to set overnight is the best. 

The chocolate fudge sauce makes approx. half a cup. You can easily double this recipe if you want more sauce. 

Prep Time: 15 minutes

Cook Time: 5 minutes

Chill Time: 4-6+ hours or overnight

Delicious right? That's why I had to share this amazing woman Samantha. Lets spend 5 minutes to get to know Sam more as she shares her life and food...

What fitness activity do you schedule into your daily routine to keep healthy?

My little dog Max keeps me active, he loves his walkies! I take him twice a day for anywhere between 20-30 minutes and it’s a power walk. I’m also on my feet all day long rushing around to get every task on my to-list completed. I wish there were more hours in a day! I also try to include a floor workout into my day where I can, no need to go to the gym!  

Describe your dream meal - what could we expect to find on your plate

I love food! If I had to choose one meal though, it would definitely have to be a hearty vegetable casserole of some description. Such as lasagna, shepherd’s pie or a loaded veggie pasta bake. With a side of homemade french fries and a big green garden salad!  

Who’s your go to foodie or inspo person - who have you always admired for their cooking, and why?

It’s a close tie between Dana from 'Minimalist Baker' and Teighan from 'Half Baked Harvest'. I have gathered so much inspiration from their wonderful blogs filled with amazing easy healthy recipes. I’m always getting new ideas from Dana and I’m obsessed with Tieghan’s food photography. Dana promotes a more plant-based lifestyle filled with nourishing flavoursome meals that are so incredibly simple to make. I’m constantly in awe of Tieghan’s new recipes and flavour combinations. They’re both my go-to foodies!

What’s a childhood habit or mannerism that has followed you into adulthood?

Snacking on sweet treats! Both in primary school and high school, I used to come home and devour all the snacks that I could get my hands on. It would continue after dinner and well into the evening. I’d be up and down off the couch to the refrigerator and pantry on the hunt for something chocolatey. Nowadays, the snacks are healthier, still include chocolate but all round better for me. My Mum calls me a bottomless pit. I can eat and eat and eat and not get full. Only if you feed me a hearty and filling casserole though ;) 

Name three things you can’t leave the house without and why? 

My smartphone, my purse and a healthy snack. My work is all on my smartphone as well as my grocery shopping list and that is probably the main reason I’m leaving the house, to go get more delicious ingredients. My purse because you must pay the nice people at the supermarket for your food. A healthy snack because I’m always eating and I love to take a healthy snack with me just incase of hunger emergencies!

"HAPPINESS IS ONLY REAL WHEN SHARED"

Big love to Samantha for sharing her life with us today and exceptional recipes. You can grab more of Sam's colourful and delicious recipes on her Wholesome Patisserie website.

Happy Easter making and baking this long weekend!

xxDani

365 Lifestyle Motivator