Raw Coconut Brownie Cheesecake
Ingredients
- CRUST: • 1/2 cup cooked (!) adzuki beans
- 5 medjool dates
- 2 tbs maple syrup
- 25 gr. raw unsweeted cocoa powder
- 1 tbs coconut oil
- 2tbsp vegan chocolate chips
- FILLING: 1 1/2 cups cashew nuts
- 2 tbsp cacao powder
- 4 tbsp maple cyrup
- 1/2 cup coconut cream
- TOPPING: vegan chocolate & 1/2 cup raspberries
Preparation
Preheat the oven to 180 degrees
Blend all the ingredients except the chocolate chips
Once the mixture is well blended add the chocolate chips
Put the daugh in a muffin pan (I got 6 little muffins) and bake for 15 min
Let the brownies cool and once they're at the room temperature blend until you get a
Add 2 tbsp of peanutbutter and press the mixture onto the bottom of a mini cheesecake
Let the cashewnuts soak for 12 hours, drain and Blend them with all the ingredients until u get a smooth cream
Press the mixture onto the crust and put a layer of hazelnuts
Let it in the freezer for at least 12 hours
Melt the chocolate and decorate the cheesecake
Wait until the is gets frozen before decorationg it with some raspberries! Let thaw 20 min before having a slice of it! Enjoy it
