Vegan Cheesecake with Gluten-Free Crust
Ingredients
Crust
- 200g gluten-free oat flour
- 8 fresh dates
- 110g sweet potato puree
- 90g almond milk
- 1 tsp ceylon cinnamon powder
- 1/2 tsp salt
- 1 tsp vanilla extract
Frosting
- 250g raw cashews
- 100g maple syrup
- 1 tsp vanilla extract
- 1/2 tsp salt
- 250ml coconut milk (thick part of a can)
Preparation
Blend together the fresh dates, sweet potato puree, almond milk, cinnamon powder and salt.
Add the gluten-free oat flour and mix again until combined.
Pour the batter in a cake pan. Keep in the fridge while making the frosting.
Boil the cashews for 20 minutes or soak for at least 4 hours before making the frosting.
Pour the cashews in a high-speed blender together with the coconut milk, maple syrup, vanilla extract and salt. Mix until smooth.
Pour the frosting batter over the cake and freeze for at least 4 hours before serving.
