Cherry Casheesecake

Name: Cherry Casheesecake
Ingredients: 100 g Nutcessity Himalayan Salted Nut Butter; 150 g Oats; 150 g Ground linseed; 1 tin coconut milk; 1 handful frozen cherries; 180 g cashews, soaked for 6+ hours then drained; 1 lemon; Coconut oil

1 cook is planning to make this

Nutcessity @cook_6425059

Bristol, UK

A no-bake, vegan cheesecake with the colours of the England Rugby jersey! #cookpaduk #foodassembly

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100 g Nutcessity Himalayan Salted Nut Butter
150 g Oats
150 g Ground linseed
1 tin coconut milk
1 handful frozen cherries
180 g cashews, soaked for 6+ hours then drained
1 lemon
Coconut oil

Cooking Instructions

1

Grease a 9 inch spring form cake tin with a little melted coconut oil.
2

Blitz the nut butter, oats and linseed together until they begin to combine.
3

Open the tin of milk, and drain the liquid. Add half of this to the oaty mixture, and combine well with a spatula. Keep the remaining liquid for later. Press the oaty mixture into the base of the tin.
4

Blitz the soaked and drained cashews with the milk, coconut cream, lemon juice (and a little zest) until smooth. Mix in the cherries, and pour over the base.
5

Leave to set in the freezer for 4 hours, before keeping and eating from fridge temperature.
6

Eat with a fork in front of the six nations...