Vegan Spinach & Chocolate Cheesecake
An unexpected yet irresistible blend that combines the nutritional benefits of spinach with a creamy texture and rich chocolate flavor. This healthy and delicious vegan cheesecake is sure to impress! With its unique twist of spinach and rich chocolate flavor, it’s an incredible creation by Chef Giorgos Tsoulis that perfectly combines creativity and indulgence.
Ingredients
For the base:
- 130 g oats
- 80 g almond flour
- 350 g prunes
- 40 g cocoa powder
- 4 tbsp coconut oil
For the filling:
- 150 g cashews soaked in water
- 130 ml coconut cream chilled
- 30 g baby spinach
- 2 tbsp sunflower oil
- 1 tbsp mint finely chopped
- 1 tsp lime juice
- 2 tbsp maple syrup
For the topping:
- 200 g melted chocolate
- 2 tbsp sunflower oil (vegetable oil)
For serving:
- pistachios
Instructions
For the base:
- Place all the ingredients in a food processor and blend until the mixture is smooth and uniform.
- Line a rectangular baking dish (20x23 cm or 8x9 inches) with parchment paper, pour in the mixture, and spread it evenly. Refrigerate while preparing the filling.
For the filling:
- Drain the soaked cashews and add all the ingredients, except the coconut cream, to the food processor. Blend until completely smooth.
- In a mixing bowl, add the chilled coconut cream and whip on high speed until it reaches a light, whipped cream consistency.
- Gently fold the spinach mixture into the whipped coconut cream using a spatula. Pour this filling over the chilled base and refrigerate for 2-3 hours.
For the topping:
- Combine the melted chocolate with sunflower oil, then pour it over the filling. Return to the refrigerator for an additional 5-10 minutes to set.
For serving:
- Remove from the refrigerator, slice, and serve with Aegina pistachios on top.
Notes
Chef’s tip: Be careful not to over-whip the coconut cream to prevent it from curdling.
Tried this recipe?Let us know how it was!