For All Gluten-Free Vegan Desserts Lovers!
INGREDIENTS
*1cup=240ml
*1Tbsp=15ml, 4Tbsp=1/4 cup
*No Substitution Suggestions Unless Specified.
CRUST (8” springform pan)
• 1 cup raw almonds* (soaked overnight, up to you)
• 1/4 cup sunflower seeds*
• 1/4 cup shredded coconut*
• 2 Tbsp cacao nibs
• 2 Tbsp cacao powder
• Pinch sea salt
• 5 Medjool dates, pitted
• 3 Tbsp melted coconut oil (sub more dates)
*sub your preferred nuts/seeds
EARL GREY CHEESECAKE
• 1.5 cups raw cashews, soaked overnight
• 1 cup coconut cream (sub full-fat coconut milk)
• 1/3 cup maple syrup (adjust to taste)
• ¼ cup melted cacao butter (sub melted coconut oil)
• 1 Tbsp finely ground earl grey leaves (adjust to taste)
• 1 tsp vanilla extract
• Pinch sea salt
Topping
• cornflower
INSTRUCTIONS
1. Add all ingredients except for the coconut oil and dates into the food processor. Process until a fine meal is achieved.
2. Add melted coconut oil and dates then mix until a loose dough is formed. You should be able to squeeze the mixture between two fingers and form a dough. If too dry, add a bit more melted coconut oil or dates.
3. Press the mixture into your pan. Place in the freezer while making the cheesecake.
4. Add all ingredients for the earl grey layer to a blender and blend until very creamy and smooth. Taste and adjust flavour as needed. Pour it over the crust and spread into an even layer.
5. Freeze overnight.
6. Store leftovers in the freezer for up to 1 month.
#vegan #plantbased #glutenfree