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Wednesday, 24 July 2019

No-bake chocolate chip espresso cheesecake recipe | Ft Sproud

Vegan, no-bake, quick & easy.

A crumbly biscuit base, with an espresso and chocolate chip filling, topped with whipped coconut shell border, chocolate chips and a dusting of coffee powder.
This recipe is in collaboration with Sproud.
As you know there is an environmental crisis and people are looking at ways to replace products that do harm to animals and the environment.

Sproud milk's are made from the protein in peas. You have heard of soya milk, oat milk and nut milk's, but have you heard of milk created using pea protein?  I hadn’t until now! The company are extremely proud of the fact that their milk has a less carbon footprint on the planet than other milk producers. 

The pea is amazing in protein and good in fibre too. It is gluten-free and is GMO-free and contains no cholesterol and allergens. It also tastes delicious!

I have used the original milk in this recipe. It works really well and the cheesecake is ultra-creamy.
This cheesecake is 100% vegan and is no-bake- yay!
It's sure to impress whoever you make it for, whether that be a garden party, special occasion or birthday! Plus you can have an extra slice and not feel guilty about it!! Bonus!

Preparation- Overnight
Freezing time- 2-4 hours (Or overnight)
Serves- 10
Level- Easy

...
Ingredients for the base
-160g of cookies (I use Biscoff cookies)
-40g of dairy-free butter (melted)

Ingredients for the filling
-200g of cashew nuts (soaked overnight & drained)
-1 can of coconut cream (cream only)
-5 tablespoons of maple syrup
-1 teaspoon of vanilla extract
-2 tablespoons of coconut oil (melted)
-1 shot of espresso 
-20ml of dairy-free milk (I use Sproud)
-50g of dairy-free chocolate chips

TIP- The cashew nuts need to be soaked overnight in water. Just make sure the water is covering the nuts!

Decoration
-Coconut whip
-Chocolate chips
-Cookie crumbs
...

To make the base
Step 1- Line a 10-inch square baking tin with greaseproof paper.

Step 2- Add the biscuits into a food processor and whizz up until crumb-like, leaving a few larger chunks.

Step 3- Pour the crumbled biscuits into a mixing bowl.

Step 4- Place the butter into a small saucepan on low and heat until fully melted.

Step 5- Pour the butter mixture into the crumbled biscuits and stir until it resembles wet sand.

Step 6- Pour the mixture into the lined tin and press down until compact then set aside.


To make the filling
Step 1- Drain the cashew nuts and place them into a food processor/blender along with the coconut cream, maple syrup, vanilla, melted coconut oil, espresso, and dairy-free milk.

Step 2- Whizz up on high for around 5 minutes until smooth.
Add a splash more milk if needed. You want it to be a smooth mixture.

Step 3- Fold in the chocolate chips (optional)

Step 4- Pour the filling into the base, level with a spoon and pop back into the freezer to set.
Allow the cheesecake to set fully.
This will take around 4-6 hours (I leave mine to set overnight).

To decorate, I added some coconut whip into a piping bag fitted with a patisserie tip and added a swirl around the border, along with cookie crumbles, coffee beans and more chocolate chips.

Store in a sealed container in the freezer and defrost fully before serving.
Enjoy within a few days!

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

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2 comments

  1. This recipe looks delicious. Really nice for a summer garden party. thanks Holly I will definitely be trying it out and I love the sounds of a protein milk. I will be trying this out too.

    ReplyDelete
  2. Looks absolutely gorgeous! I love no bake cheesecakes and with chocolate chip and espresso I bet this one is perfect!

    ReplyDelete

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