Vegan Cheesecake
Vegan en glutenvrij! De combinatie van geweekte cashewnoten, kokosolie en banaan zorgt voor een heerlijk romige vulling. Gezoet met dadels en banaan. Van deze cake kun je zonder schuldgevoel genieten.
Ingredients
Crust:
100 grams walnuts (chopped)
180 grams pitted Medjool dates
2 tablespoons melted coconut oil
100 grams walnuts (chopped)
180 grams pitted Medjool dates
2 tablespoons melted coconut oil
Filling:
250 grams cashews (unroasted and unsalted)
135 grams melted coconut oil
2 ripe bananas
1 teaspoon vanilla extract
Topping:
Frozen red and blue fruit (blueberries, strawberries, raspberries, blackberries)
Preparation
Preparation
1. Soak the cashews in cold water for at least 24 hours beforehand, or boil them in a pan of water for 1 hour to soften them thoroughly.
2. Combine all the ingredients for the pie crust in a food processor or blender. Process the nuts and dates until you have a mixture that is both slightly sticky and slightly dry.
3. Line the pie crust with parchment paper and grease the edges with a little coconut oil. Spread the dough over the bottom of the pie dish. Press firmly with a spoon and smooth it out.
4. Clean the food processor and then combine all the ingredients for the cheesecake filling. Process until smooth, making sure there are no cashew chunks visible. This may take a few minutes.
5. Pour the cheesecake filling into the pie dish and top the pie. Smooth it out with a spoon.
6. Refrigerate for at least 2 hours.
7. Decorate with frozen fruit, which will thaw slowly and form a delicious sauce on top.
