Cheesecake cream & choco granola

Last Saturday I organized a lunch in a park not so far from my apartment with a bunch of omnivore Italians. I prepared a lot of vegan food – traditional + basil hummus, whole wheat focaccia, baked carrots and chickpeas with chermoula, black kale with white beans, walnuts and balsamic reduction and an asparagus frittata – but the favorite was the dessert, so it’s time to share its recipe.

I haven’t a cake pan big enough for 12 people, so I decided to make something different. I used the technique of the raw cheesecake for a cream and a granola for a crunchy replacement of the base. The best idea I could ever have!

Ps: I don’t have a lot of photos because it wasn’t supposed to turn into a blog post, sorry!


I’m sure this granola is delicious also for breakfast with a bowl of almond milk!

[for 12 servings]

for the cream
1 1/2 cup / 190 g cashews
0.8 pound / 365 g medjoul dates
1/4 cup / 60 ml maple syrup
1/2 cup / 120 ml coconut oil, melted
1 pinch of salt
1/4 cup / 60 ml almond milk (room temperature or warm)

Soak cashews overnight, than wash, drain and put them in a high-speed blender with all other ingredients. Blend until smooth and reserve in fridge.

for the granola
1 cup / 90 g oat flakes – gluten-free if needed
1 cup / 165 g raw buckwheat
1/2 cup / 75 g almonds, chopped
1 tbsp chia seeds
1 pinch of salt
1/4 cup / 20 g cacao powder
1/4 cup / 60 ml coconut oil, melted
1/4 cup / 60 ml maple syrup


Preheat the oven at 350°F / 175°C.

In a bowl mix oat flakes, buckwheat, almonds, chia seeds, salt and cacao powder.

In a little bowl mix coconut oil and maple syrup and pour them over the dry ingredients. Stir until well combined. Spread the mixture on a baking dish covered with parchment paper and bake for about 25 minutes or until it starts to be crunchy, but pay attention because cacao burns pretty suddenly!

Let it cool and reserve in a jar.


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