Desserts, Vegan, Vegetarian

Chocolate Granola Cheesecake

Cooking method:

Blender
  • Prep time: 15 mins
  • Total time: 2h 15 mins
  • Skill easy
  • Serves 8 people

Chocolate Granola Cheesecake

Utensils required

Allergies

Tip: Allergy Advice

This dish contains the following allergens: Nuts, Dairy

Recipe tags

Ingredients

For the base

  • 200g granola of choice
  • 4 tbsp nut butter
  • 6 tbsp maple syrup or honey
  • 3 tbsp coconut oil

For the chocolate topping

  • 1 x can chickpeas, drained
  • 1 x can coconut milk, chilled in the fridge overnight
  • 25g cacao or cocoa powder
  • 2 tbsp nut butter
  • 6 tbsp maple syrup
  • 1 tsp vanilla extract

To decorate

  • melted dark chocolate

Cooking mode

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Method

  • Step 1

    First make the base: Place the granola in your blender and blitz up for a few seconds. Melt the nut butter, maple syrup/honey and coconut oil then pour in and pulse again to form a sticky mixture.

  • Step 2

    Keep ¼ of the mixture and set aside. Press the rest into the base of a lined 20cm loose-bottomed round tin and chill while you make the topping.

  • Step 3

    Clean out the blender and add the chickpeas, cacao/cocoa powder, nut butter, maple syrup and vanilla. Scrape out the solid coconut cream part then whizz up until thick and smooth.

  • Step 4

    Spoon this over the base and smooth out evenly. Freeze for 2 hours.

  • Step 5

    Meanwhile divide the remaining mixture into small pieces and roll into balls. Chill in the fridge until needed.

  • Step 6

    Remove the cheesecake from the freezer 15 minutes before ready to serve then pop out the tin. Arrange the balls on top and scatter over cacao nibs. Drizzle over melted dark chocolate – then you’re good to go!