Vegan Gluten Free Cognac and Caramel Coconut Cheesecake
Ingredients
- Ingredients crust
- - 1 cup gluten free oats
- - 6 tbsp hazelnut flour
- - 2 tbsp melted coconut oil
- - 2 tsp agave syrup
- Ingredients cheesecake
- - 200 gr Soaked Cashews
- - 1 can coconut milk (only the cream)
- - 2 tsp agave syrup
- - 1/2 tsp vanilla powder
- - 1 tsp cognac
Preparation
The night before place cashews in a bowl and cover with water. TIPS : you can soak the cahews in hot water for 1 hour if you are in hurry
Place all crust ingredients into a food processor and mix until you get a sandy texture. It’s ready when you can press the mixture and it’s firm
Spread the mixture into cake tin and press evenly on the bottom. Set aside
Drain cashews
Place all cheesecake ingredients into blender and blend until smooth and creamy. Pour on top of the crust. - place in fridge for 3-4 hours or until set
Pour vegan caramel on top. Decorate with caramelized pecans and enjoy
