2 July 2015

Delicious, No Bake, Lavender and Chocolate Cheese Cake.

It's too hot to bake, so I made this for my darling vegan fiends today! It's a mish mash of different recipes, with a touch of my own twists.

It's very, very easy to make.

1/ First line with greaseproof paper and grease, some kind of dish that can go in the freezer.

2/ Soak 1 and a half cups of Walnuts and mixed nuts in hot water for about 10 minutes or so.

3/ Put 1/2 a cup of dates in the blender but don't blend yet.

4/ In the meantime, pour 165 ml of a can of coconut milk into a small pan and put on the stove to boil.

5/ Break up 200g of Divine Dark Chocolate.

6/ When the coconut milk has just come to the boil, take off the heat and then add the broken pieces of chocolate to the hot milk and stir it around so that it melts into a delicious ganache!

7/ Next drain the nuts with a sieve and then put into the blender, with the dates. Blend and push down with a spatula, being careful to keep the spatula away from the blades. Then add some maple syrup to taste, I poured a bit in, without measuring.

8/ Scrape the mixture out into your prepared dish and flatten with your hands.

9/ Then, lovingly pour the ganache onto the base that you've just made in the dish, minding that you don't drool over it.

10/ Pick some lavender flowers/buds, wash them, dry them, pick them off the stem and then scatter them on top of your ganache.

11/ Put in the freezer.

12/ Call some friends round and eat it with them, or you can devour it slice by individual slice, without telling anyone about it.

Or you could skip all 12 steps above and just take one step into My Coffee Stop Shepton Mallet, where we will make it for you!

If you need Divine Chocolate and Coconut Milk in a tin, we sell those! We also sell the mixed nuts and dates too!
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