Double Chocolate Halloween "Cheesecake" - Cocoon Cooks

Name: Double Chocolate Halloween "Cheesecake" - Cocoon Cooks
Total time: 280 min
Ingredients: 10 medjoul dates; 100 g rolled oats (choose gluten free if intolerant); 50 g nuts (we used cashews); 50 g desiccated coconut; 3 tbsp ultra-black (Dutch-processed) cocoa powder; (Optional) a few drops of black gel food colouring, until desired colour is reached; 2 tbsp rice malt syrup; pinch of fine Himalayan salt; 225 g raw cashews, soaked overnight (or for a minimum of 4 hours); 80 ml rice malt syrup; 2 tbsp coconut oil; 60 ml raw cacao butter (melted, but not hot); 2 tbsp lemon juice; 125 ml plant-based milk; 1 tsp vanilla extract; 60 ml coconut oil (melted, but not hot); 35 g ultra-black (Dutch-processed) cocoa powder; (Optional) ¼ tsp black gel food colouring for full darkness; ⅛ tsp fine Himalayan salt

www.cocooncooks.com

Raw vegan double chocolate “cheesecake” with a spooky spiderweb—naturally sweet, freezer-friendly, and Halloween party-ready.

Keywords

vegan recipes
healthy recipes
vegetarian recipes
easy recipes
nutritious breakfasts
quick dinners
simple desserts
food travel
cooking tips
cookbooks
recipe ebooks
meat-free meals
plant-based cooking

View full recipe on www.cocooncooks.com

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Ingredients

10 medjoul dates
100 g rolled oats (choose gluten free if intolerant)
50 g nuts (we used cashews)
50 g desiccated coconut
3 tbsp ultra-black (Dutch-processed) cocoa powder
(Optional) a few drops of black gel food colouring, until desired colour is reached
2 tbsp rice malt syrup
pinch of fine Himalayan salt
225 g raw cashews, soaked overnight (or for a minimum of 4 hours)
80 ml rice malt syrup
2 tbsp coconut oil
60 ml raw cacao butter (melted, but not hot)
2 tbsp lemon juice
125 ml plant-based milk
1 tsp vanilla extract
60 ml coconut oil (melted, but not hot)
35 g ultra-black (Dutch-processed) cocoa powder
(Optional) ¼ tsp black gel food colouring for full darkness
⅛ tsp fine Himalayan salt