Nutella Cheesecake with Icecream and Toasted Coconut

Name: Nutella Cheesecake with Icecream and Toasted Coconut
Ingredients: 250g / 8.8oz Digestive biscuits (McVitie’s plain is ideal); 75g / 2.6oz Unsalted vegan margarine; 400g / 14.1oz ‘Nutella’ at room temperature (Can be made using 220g / 7.7oz of Hazelnut, 75g / 2.6oz Icing sugar, 25g / 0.9oz Cocoa and agave syrup to taste); 3-4 tsp of Vegetable Oil or Coconut Butter (otherwise Walnut oil could be a good option); 2 tsp of vanilla extract; 1/2 cup of soy milk or almond milk; 100g / 3.5oz Hazelnuts toasted and chopped; 500g / 17.6oz Tofutti cream cheese at room temperature; 60g / 2.1oz Icing sugar

www.veganeasy.org

This is a super easy recipe, the only thing that people will have to play with is the sweetness and chocolatyness (is that a word..?) according to their taste.

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Ingredients

250g / 8.8oz Digestive biscuits (McVitie’s plain is ideal)
75g / 2.6oz Unsalted vegan margarine
400g / 14.1oz ‘Nutella’ at room temperature (Can be made using 220g / 7.7oz of Hazelnut, 75g / 2.6oz Icing sugar, 25g / 0.9oz Cocoa and agave syrup to taste)
3-4 tsp of Vegetable Oil or Coconut Butter (otherwise Walnut oil could be a good option)
2 tsp of vanilla extract
1/2 cup of soy milk or almond milk
100g / 3.5oz Hazelnuts toasted and chopped
500g / 17.6oz Tofutti cream cheese at room temperature
60g / 2.1oz Icing sugar