Easy Vegan Cheesecake
Jumat, 12 April 2019
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A vegetarian consisting of 7 ingredients, gluten-free cookies, creamy, slightly sour, perfectly sweet, 100% irresistible. Better than the real cheesecake and the perfect healthy and simple desserts to feed the crowd (or you only).
Ingredients
CRUST
- 1 cup packed pitted dates*
- 1 cup raw walnuts
FILLING
- 2/3 scant cup full-fat coconut milk (see instructions for note)
- 1/2 cup agave nectar or maple syrup (or honey if not vegan)
- 1 1/2 cups raw cashews (quick-soaked*)
- 1 large lemon (juiced // 1 lemon yields ~scant 1/4 cup or 50 ml)
- 1/3 cup coconut oil (melted)
FLAVOR ADD-INS optional
- 1/4 cup wild blueberries (fresh or frozen)
- 2 Tbsp salted natural peanut butter
- 3 Tbsp bourbon caramel sauce
Instructions
- Add dates to the food processor and mix until small pieces are left and form a ball. Remove and set aside.
- Then add the nuts and process the meal. Then add the dates and mix until the dough is formed - you should stick together if you pinch your fingers slightly. If it is too dry, add a few more dates to the tap during processing. If you are very wet, add more almond or nut flour. Optional: Add a little salt as desired.
- Cook the standard cookie pan with 12 slots (as the original recipe is written // adjust if batch size changes). To make it easier to remove cookies, cut strips of parchment paper and place them in the slots. This creates small tabs that are easy to remove once they are frozen.
- Next shovel with 1 tbsp of crust then press with your fingers. To pack it, use a small cup or the back of the spoon to squeeze it and push it down really. I found that the bottom of the cup works fine. If the sticks, unplug the veneer and glass with a small piece of parchment. Put in the refrigerator to become a company.
- Before packing, add all ingredients to the blender and mix until they become very tender. For coconut milk, I like to get rid of the "cream" from the top because it produces richer fabrics. But if your choice is already mixed, add it as it is
- You do not need Vitamix for this recipe, just a quality mixer. Mix the mines for 1 minute, then "liquid" or "mashed" until tender. If you do not meet each other, add more lemon juice or cactus or spray more liquid coconut milk because the liquid should blend the mixture better.
- Taste and adjust the herbs if necessary. Add peanut butter to the blender and mix well. If you are flavored with wild grapes or caramel, wait and spin simple cheese cakes (optional).
- Spread evenly filling the muffin cans. Press several times to release the air bubbles, cover them with a plastic lid and freeze until they remain rough - about 4-6 hours.
- Once adjusted, remove or remove the tabs with the butter knife. You should stand out immediately. Our favorite way to eat was with a little caramel with a little creamy sauteed coconut. But it is as perfect as it is! Store in refrigerator for 1-2 weeks.
- Optional: You can adjust them 10 minutes before serving, but I also thought they were frozen.
To get the full recipe visit original recipe: minimalistbaker
Sorry to make you click a link for the recipe, but know I’m grateful for you.
