Healthy Cheesecake - Vegan |
Author: Annelina Waller
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
- For the crust:
- 180 g oat flakes
- 1 ripe banana
- 130 g coconut flakes
- 100 g rice syrup
- ¼ tsp salt
- ½ teaspoon cinnamon
- For the cheesecake filling:
- 400 g silk tofu
- 100 g cashew
- juice and zest of 1 organic lemon
- 3 tbsp rice syrup or sweetness of your choice
- 2 pinch of guar gum
- 1 tsp vanilla extract
- 2-3 tsp Green Juice
- Preheat oven to 175 degrees.
- Transfer rolled oats and coconut flakes into a blender and mix to flour.
- Add the remaining ingredients for the crust and continue to mix until it's doughy. If you don't have a high-speed blender, take a bowl, mash the banana with a fork and knead all ingredients into a dough.
- Press the dough evenly into a round silicone mould. Raise the edge about 2 cm.
- Bake the base at 175 degrees for 15 minutes or until it begins to brown slightly.
- In the meantime, pour all the ingredients for the filling into a blender and blend until creamy. As soon as the crust is baked, remove from the oven and allow to cool for 10 minutes.
- Remove the crust from the silicone mould (if necessary, invert) and pour the filling into the base.
- Place your cheescake tarte in the fridge for an hour and serve cold, decorated with coconut flakes, cocoa nibs, and chocolate shavings.
Recipe by Annelina Waller at https://annelinawaller.com/healthy-cheesecake-tarte-vegan-gluten-free/
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