Lemon Chocolate Cheesecake Slice: Vegan - Small Batch

Flavour Fusion: Lemon meets Caramilk

Hey there, dessert enthusiasts! Today, we're diving into the archives to resurrect a gem of a recipe that's been tantalising taste buds for almost a decade now. Yep, you heard it right - this Vegan Lemon Chocolate Cheesecake Slice has been a crowd-pleaser since before Instagram stories were even a thing!

So, what sparked the creation of this vegan delight? Well, let me take you back to a time when a huge box of Loving Earth's new chocolate flavours landed on my doorstep. While I could crack off squares and load my mouth with the sweet and creamy goodness any day of the week, it was the sight of that Caramel Lemon Loving Earth Chocolate block that inspired me to whip up something truly special.

Picture this: creamy, decadent cheesecake with a subtle hint of lemon dancing through each bite. It's like a flavour symphony in your mouth - not too tangy, not too sweet, just perfectly balanced. Think lemon meets caramilk in a smooth, velvety slice that'll have you coming back for seconds (and maybe thirds).

Dietary Dream: Gluten-Free, Dairy-Free, Vegan

Now, let's talk benefits, shall we? This slice is not only a flavour sensation; it's also a dietary dream. Gluten-free, dairy-free, and vegan-friendly - it's the perfect crowd pleaser. You might spot a few unconventional ingredients in this recipe, like buckwheat groats and quinoa flakes. 

• Buckwheat groats: while named similarly to wheat, are actually the seeds of a flowering plant related to rhubarb. The outer husk is pulled away and the grain-like buckwheat seeds are harvested and eaten. They offer a nutty flavour and hearty texture to dishes, despite not being a grain.

• Quinoa flakes: are essentially quinoa seeds that have been rolled flat, offering a convenient and versatile gluten-free option rich in protein and fiber.

These choices are intentionally gluten-free, offering a great alternative to traditional rolled oats. However, if you're not gluten-sensitive and don't have these ingredients at hand, feel free to swap them out with oats for a similar texture and taste.

Perfectly Portioned: A Small Batch Recipe

But wait, there's more! This recipe is designed for those moments when you're craving a little sweetness but don't want to end up with enough dessert to feed a small army. It's small batch, baby, meaning you get all the deliciousness without the excess.

And if that tickles your fancy, why not check out my small batch recipe for Healthy Ferrero Rochers. Crafted with Loving Earth Hazelnut chocolate, these little balls of vegan and gluten-free bliss are the answer to all Ferrero Rocher lovers’ dreams.

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Lemon Chocolate Cheesecake Slice: Vegan - Small Batch

Servings: 3 bars | Prep: 15 mins | Set Time: Overnight

Ingredients

BASE INGREDIENTS:

• 2 tbsp buckwheat groats

• 2 1/2 tbsp quinoa flakes

• 1 fresh medjool date

• 1 tbsp maple syrup

• 1 tbsp coconut oil, melted

FILLING INGREDIENTS:

• 1/2 cup raw cashews

• 1 tbsp coconut oil, melted

• 1 tbsp maple syrup

• 6 squares Loving Earth Lemon Chocolate, melted

• 4 tbsp almond milk

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Method 

1. Line a small square dish or container with baking paper.

2. Make the base: Combine buckwheat groats, quinoa flakes, medjool date, maple syrup, and melted coconut oil. Using a food processor, blend until combined and resembles a crumbly mixture that will form the base of the slice.

3. Press the mixture firmly into the bottom of the lined dish until compact. You can make the base as thick or thin as you like.

4. Make the filling: Using the same food processor, combine raw cashews, melted coconut oil, maple syrup, melted lemon chocolate, and almond milk.

5. Blend until smooth and creamy, then pour the filling mixture over the prepared base.

6. Refrigerate overnight or until set

7. Slice and serve: Once set, lift the slice out of the dish and slice into bars.

8. To garnish, melt extra Loving Earth lemon chocolate and drizzle on top, add extra cashew halves and sprinkle with fresh lemon zest.

9. Enjoy these delightful lemon chocolate cashew bars as a sweet and creamy treat!

• What are 'buckwheat Groats'?

  Buckwheat groats are the hulled seeds of the buckwheat plant, and their taste is quite mild. In contrast, Buckwheat flour is ground from the seed hulls. Buckwheat groats look and taste a lot like steel cut oats, but the softer seeds can be enjoyed raw.
  
  The brand I use is Loving Earth’s Activated Buckini’s. If you don’t have access to buckwheat groats, simply replace them with rolled oats if you aren’t gluten sensitive.

• What are 'quinoa flakes'?

  Quinoa flakes are the result of pressing quinoa seeds, flattening them into flakes, much like oats are rolled to create rolled oats. They retain the nutritional qualities of quinoa, being gluten-free, rich in plant-based protein, and packed with dietary fibre.

  The brand I use is Coles Organic Quinoa Flakes. If you don’t have access to quinoa flakes, simply replace them with rolled oats if you aren’t gluten sensitive.

• Can I use a different chocolate?

  Of course. I was inspired to create this recipe when I received the Lemon Chocolate by Loving Earth.

  You can easily sub out the same amount of chocolate with another brand that is white or caramilk based. You may choose to add some lemon zest to the filling mixture to achieve a similar lemon flavour.

• How do I store these slices?

  This slice is best stored in the fridge to keep it firm and fresh. They’re best consumed within 3-5 days.

• What if I don’t have a food processor?

  If you don’t have a food processor, you should be able to achieve a similar result with a stick blender or a high speed blender like a Vitamix. You may choose to soak the cashews in some warm water for 30 mins first to soften and assist with blending.