Vegan Stracciatella Maqui Berry Cheesecake
Ingredients
Crust
- 80 g toasted almonds (ground)
- 80 g toasted cashews (ground)
- 3 T coconut oil
- 10 g cacao powder
- 2 T agave
First layer
- 240 g cashews (previously soaked for min 4 hours)
- 100 g coconut cream (the thickened cream from a can of full-fat coconut milk)
- 4 T agave
- 4 T coconut oil
- 3-4 T lemon juice
- 50 g dark chocolate (chopped)
Second layer
- 160 g cashews (previously soaked for min 4 hours)
- 80 g coconut cream (the thickened cream from a can of full-fat coconut milk)
- 2 T coconut oil
- 100 g white chocolate
- 1-2 T agave
- 2 T lemon juice
- 2 t maqui berry powder
- 3-4 T almond milk
Preparation
Line the base of a 16 cm cake tin with baking paper.
Process all the crust ingredients until the mixture sticks together.
Press the crust mixture evenly into the cake tin.
Put chopped dark chocolate pieces in the freezer for half an hour before adding to the filling to ensure they do not melt.
Place all the first layer ingredients except chocolate in a high-speed blender and process until the mixture is smooth and creamy.
Gently stir in chopped dark chocolate pieces and layer the filling on top of the crust.
Melt the white chocolate in a medium pot over low heat.
Place all the second layer ingredients in a high-speed blender and process until the mixture is smooth and creamy.
Pour the mixture on top of the first layer.
Place the cake in the freezer to set for at least 3-4 hours.
