Replenish Vegan Bounty Cheesecake

Ingredients

• 3 medjool dates, pitted
• ½ cup walnuts
• ½ cup almond meal
• 1 tbsp coconut oil
• 2 scoops Replenish Chocolate Vegan protein powder
• ½ cup cashews, soaked in hot water for 1-2 hours
• 1 cup vanilla coconut yoghurt
• ½ cup vegan dark chocolate

Method

1. For the base, blend together the dates, walnuts, almond meal and coconut oil in a food processor until it forms a crumble-like texture
2. Transfer the base mixture to a bowl and add the protein powder. Stir to combine. Press the mix to the bottom of your glasses and leave in the fridge to set
3. For the filling, in a food processor, blitz the cashews until smooth. Add the vanilla coconut yogurt and blitz until combined. Feel free to add additional liquid sweeteners at this point (e.g. maple syrup)
4. Evenly distribute and pour the cheesecake filling into the glasses. Let this set in the fridge for 1 hour
5. Melt the chocolate and pour a thin layer on top of the cheesecake. Sprinkle with some coconut flakes
6. Store in the fridge, and once ready to eat, let it come to room temperature for 10-15 minutes before enjoying