Vegan 'Cheesecake' Vegan Recipe
Ingredients
- For the crust
- 200g (8oz) gluten-free oat flour
- 8 fresh dates (112g)
- 110g (4oz) sweet potato puree (just boil and mix approximately 1 sweet potato)
- 90g (3oz) almond milk
- 1 tsp ceylon cinnamon powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- For the frosting
- 250g (8oz) raw cashews
- 100g (3oz) maple syrup
- 1 tsp vanilla extract
- 1/2 tsp salt
- 250ml (8oz) coconut milk (thick part of a can)
Preparation
Blend together the fresh dates, sweet potato puree, almond milk, cinnamon powder and salt in a blender
Add the gluten-free oat flour and mix again until combined
Pour the batter in a cake pan
Keep in the refridge 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 highspeed blender together with the coconut milk (thick part of a can), 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