Chocolate Wattleseed Cheesecake — No-Bake Vegan Creamy Tart

🛒 Ingredients

• #Chocolate Crust;
• 1½ cups almond meal or ground walnuts
• 1 cup vegan chocolate cookie crumbs (or crushed plain biscuits)
• 3 tbsp cocoa powder.. 3–4 tbsp maple syrup or coconut sugar
• 3 tbsp melted coconut oil.. Pinch of sea salt
• #Wattleseed Cheesecake Filling;
• 350 g firm silken tofu — drained well
• 250 g raw cashews — soaked in hot water 1 hour, drained
• ½ cup coconut cream — thick part only, chilled
• ⅔ cup maple syrup or agave nectar
• 3 tbsp lemon juice (helps set & brighten flavour)
• 2 tbsp melted coconut oil
• 2–3 tsp ground roasted wattleseed — the signature flavour!
• 1 tsp vanilla extract.. Pinch of sea salt
• #Chocolate Swirl;
• 100 g dark vegan chocolate (70% cocoa) — melted
• 1 tbsp coconut oil — melted with chocolate

👩‍🍳 Instructions

1. 1

   Make the crust: In a bowl, mix almond meal, cookie crumbs, cocoa powder, salt, maple syrup, and melted coconut oil until damp and crumbly. Press firmly and evenly into the bottom and up the sides of a 23 cm tart pan with removable base. Smooth the top. Chill while making filling.

2. 2

   Blend the filling: In a high-speed blender or food processor, combine drained tofu, soaked cashews, thick coconut cream, maple syrup, lemon juice, coconut oil, ground wattleseed, vanilla, and salt. Blend until perfectly smooth and silky — no lumps at all. Scrape down sides as needed. Taste — add a little extra wattleseed if you want stronger flavour.

3. 3

   Assemble & swirl: Pour about two-thirds of the creamy filling into the crust and spread evenly. Drizzle half the melted chocolate all over in big ribbons. Pour remaining filling gently over, then drizzle all remaining chocolate. Use a knife or skewer to swirl chocolate through the filling in beautiful marble patterns — don’t overmix!

4. 4

   Chill thoroughly: Cover loosely and place in the fridge to set for at least 6–8 hours, ideally overnight — this is critical! The cheesecake firms up slowly as it chills.

5. 5

   Serve: Carefully remove tart pan ring. Garnish with extra grated chocolate or a dusting of cocoa powder. Slice with a warm sharp knife for clean cuts. Serve chilled — the flavours deepen and improve the next day!