This particular cheesecake is not only dairy free, but it’s also paleo friendly, gluten free, plant-based and refined sugar-free. It tastes light and creamy and it will literally melt in your mouth. The cake crust contains two ingredients only, peanuts and dates. But you don’t have to use peanuts, you can use any nuts like cashews or seeds like sunflower seeds or even almonds, it’s up to you. The cheesecake cream contains soaked cashews, coconut yogurt, coconut milk and a liquid sweetener like raw agave or maple syrup. You can use soy yogurt instead of coconut yogurt.
The purple layer contains also blueberries, which are not only delicious but also super healthy as they are packed with many nutrients and antioxidants. You can learn more about the health benefits of berries here. I also added a tsp of maqui berry powder and lime juice which turned out into a beautiful purple color. This step is of course optional.
Ingredients
CAKE CRUST
- 1/3 cup peanuts OR 1/2 cup sunflower seeds (60 g)
- 8 small dates (60 g)
CHEESECAKE CREAM
- 2/3 cup cashews (100 g)
- 1/3 cup + 1 tbsp coconut yogurt (100 g)
- 3 tbsp agave syrup or maple syrup (60 g / 45ml)
- 1/4 cup coconut milk or almond milk, soy milk etc (60 ml)
- 1 cup blueberries + more for decoration (150 g)
Instructions
- Soak cashews overnight or for at least 3 hours. It's also possible to boil the cashews on low heat for about 15 minutes until they are soft
- Blend the ingredients for the crust in your food processor (pulse about 10-20 seconds) and spread the crust in a 4-inch springform. Put in the freezer
- Now blend all cream ingredients (except the blueberries and the maqui berry powder) in your high-speed blender
- next recipe here : elavegan.com
Posting Komentar