Vegan Espresso Cream Cheesecake
מאת: 
סוג מתכון: Dessert
זמן הכנה: 
זמן בישול: 
זמן כולל: 
מנות: 10
 
Cream, refined sugar free, gluten free, no bake, delicious vegan espresso cheesecake.
מרכיבים
  • For the base:
  • 2 cups soft majhul dates
  • 1 cup pecans (can sub with almonds)
  • a pinch of salt
  • For the cream cheese:
  • 3 cups cashew (soaked 10 hours in cold water or 10 minutes in boiling water)
  • ½ cup pure maple syrup
  • ½ cup cocoa butter (measured in it's solid state when it comes in coins)
  • ½ cup espresso (or other coffee)
  • ¼ cup fresh lemon juice
  • ¼ cup water
  • 1 tea spoon vanilla extract
  • a pinch of salt
  • For the chocolate ganache:
  • 1 cup dark chocolate chips
  • 2-3 table spoons plant based mild (soy/almond)
הוראות הכנה
  1. Make the base: Ad the dates, pecans and salt to a food processor and process until it becomes a sticky dough. Transfer to a round spring pan (24 cm diameter) and use your fingers to flatten it equally.
  2. Make the espresso creamcheese: melt the cocoa butter in a bain-marie (in a small pot over a larger pot with boiling water), add it to a high speed blender along with the rest of the cream ingredients and blend until it reaches a smooth consistency. You will need to stop and scrape down the sides of your blender a few times. Pour into the spring pan and place in the freezer to set for about an hour.
  3. Make the chocolate ganache: melt the chocolate with the milk in a bain-marie. Pour on top of the cream and place in the freezer to set for about an hour.
  4. Serve cold, take out of the freezer about 10 minutes before serving.
Recipe by Vegan High Tech Mom at https://www.veganhightechmom.com/%d7%a2%d7%95%d7%92%d7%aa-%d7%a7%d7%a8%d7%9d-%d7%90%d7%a1%d7%a4%d7%a8%d7%a1%d7%95-%d7%98%d7%91%d7%a2%d7%95%d7%a0%d7%99%d7%aa/