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Saturday, 2 March 2019

Easy no-bake praline cheesecake recipe | Ft Alpro

Vegan, gluten-free, wheat-free, no-bake.

A moorish and extremely delicious praline cheesecake, with a crunchy hazelnut chocolate base, a delicious praline chocolate cheesecake layer, topped with dairy-free dark chocolate drizzle and whole hazelnuts.
No-bake cheesecake never tasted so good!!! 

This recipe is in collaboration with Alpro + Kelloggs.
I used the new Alpro Oat Milk in the cheesecake layer, which gives a subtle oaty flavour. It really compliments the cacao!
I also used the new Kellogs 'Cocoa + Hazelnut' granola which is truly scrumptious!!! 
This has become my 'go-to' breakfast granola. It tastes just like a Ferrero Rocher, but healthier, obviously- haha!
The Oat milk is unsweetened, and the Kelloggs granola contains no added sugar which is fab! both are 100% vegan!!!! 
I am so happy I decided to use it as a base for this cheesecake, it adds flavour, texture and crunch- Y U M!
This cheesecake is quick & easy to make, and tastes incredible! It's a simple, yet decadent dessert for any occasion.
If you love chocolate and cheesecake.....you need to give this a go!

Preparation- Overnight
Freezing time- Around 8 hours (or overnight)
Serves- 12-15
Level- Medium

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Ingredients for the base
-210g of Kellogs granola (You can use hazelnuts instead) 
-100g of pitted & de-stoned dates
-175g dairy-free dark chocolate (melted)
-1 & 1/2 tablespoons of coconut oil (melted)
-1 tablespoon of cacao powder

Ingredients for the cheesecake layer
-580g of cashew nuts (soaked overnight)
-90g of hazelnut butter
-140g coconut oil (melted)
-2 tablespoons of dairy-free milk (I use Alpro oat milk)
-230g of maple syrup
-45g of cacao powder
-80g of water

TIP- The cashew nuts need to be soaked overnight in water. Just make sure the water is covering the nuts!
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To make the base
Step 1- Line an 8" cake tin with greaseproof paper.
I prefer to use a push-up cake tin.

Step 2- In a food processor/blender, add in the Kellogs granola or hazelnuts, de-stoned/pitted dates, melted chocolate, melted coconut oil and cacao powder.
Whizz up on high until like breadcrumbs.

Step 3- Firmly press the mixture into your lined cake tin and place into the freezer. 
I sprinkled over some chopped hazelnuts for extra texture (optional).

To make the praline layer
Step 1- Drain the water from the soaked cashew nuts, and place them into a food processor/blender, along with the hazelnut butter, melted coconut oil, dairy-free milk, maple syrup, cacao powder and water.
Whizz up on high for around 5-8 minutes until smooth.

Step 2- Pour the creamy praline layer onto the base, level then pop back into the freezer to set.
This will take around 2-4 hours. You can leave it overnight.


To serve, defrost the cheesecake for around 2-4 hours or until fully defrosted!
I served my cheesecake with a drizzle of melted dairy-free dark chocolate and some whole nuts.

Slice and enjoy!
Keep in the fridge and enjoy within a few days.

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This is a paid collaboration with Alpro.
 A huge thank you to Alpro + Kelloggs for collabing on this recipe with me!

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4 comments

  1. This cake looks so decadent and delicious! Super chocolatey!

    ReplyDelete
  2. Looks amazing! Do you suggest using raw hazelnuts or roasted?

    ReplyDelete
  3. Hi please can you tell us what brand hazelnut butter you used? Thanks

    ReplyDelete

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