A vegan cheesecake will amaze and win-over EVERYONE! The flavour combinations are endless!
The ground cashews and coconut milk are decadent and creamy.
The matcha, mint and cacao pair perfectly together. The chocolate ganache even has the addition of sweet potato!
1 1/2 cups raw cashews, soaked 8 hours/quick soaked in hot water for 2 hrs.
1 large lemon, juiced (1/4 cup)
1/3 cup coconut oil, melted
1/2 cup + 2 Tbsp full fat coconut milk
1/2 cup honey or rice malt syrup
1/4 cup mint leaves (optional)
A pinch himalayan salt.
1 tsp. Matcha powder
1. Date free
1/2 cup cashews
1/2 cup almonds
1 1/2 cups shredded coconut
1/8 tsp. Hiamalayan salt
1/4-1/2 rice malt syrup (depending on preference)
2 tbsp water
2. Date base
1 cup packed pitted fresh medjool dates (plump- otherwise soak in warm water + drain)
1 cup raw walnuts
~ Process base ingredients; pulse the nuts into small pieces. Add coconut, rice malt and water in food processor until combined.
~ Place base evenly into cake non-stick cake tin/lined with baking paper and refrigerate.
~ To make filling: drain cashews and blend with the remaining ingredients except the coconut oil. With the blender running, stream in the coconut oil until creamy and completely smooth.
~ Pour filling over crust and freeze for 3-4 hours.
~ Garnish cake with sweet potato ganache (comment for the recipe as it was improvised)
~ Top with crushed pistachios, mint and cacao drizzle (2 Tbsp. melted coconut oil, 1 Tbsp. Cacao powder, 1 tsp. Mesquite powder/honey)
Em Bronte Anderson