Vegan Chestnut Cheesecake
Ingredients
Crust
- 120g rolled oats
- 50g sunflower seeds
- 1 tablespoon raw cocoa powder
- 1/2 tablespoon ground flax seeds
- Pinch of salt
- 1 teaspoon vanilla bean paste
- 1 tablespoon maple syrup
- 1 tablespoon melted coconut oil
- 8 dates, pitted
Filling
- 400g chestnut purée*
- 3 tablespoons melted coconut oil
- 1 can coconut cream (solid part only)
Chestnut Purée
- 400g cooked and peeled chestnuts
- 300ml milk of your choice
- 2 teaspoons vanilla bean paste
- 90g coconut blossom sugar or brown sugar
- Pinch of salt
- 10g cocoa powder
Preparation
For the crust, place oats and sunflower seeds in a food processor and blend until finely ground.
Add raw cocoa powder, ground flax seeds, salt, vanilla bean paste, maple syrup, melted coconut oil, and pitted dates to the food processor.
Blend until a sticky dough forms.
Press the dough into a prepared 16x6cm pan.
Place the pan in the refrigerator while preparing the filling.
For the filling, combine chestnut purée, melted coconut oil, and solid part of coconut cream in a saucepan.
Heat the mixture just until well combined, then let it cool down slightly.
Pour the filling over the crust.
Place the pan in the freezer for at least 4 hours to set.
For the chestnut purée, make a cut on each chestnut and soak them in water for 2 hours.
Cook the chestnuts in boiling water for about 40 minutes, then remove the skin while they are still warm.
In a saucepan, combine cooked and peeled chestnuts, milk, vanilla bean paste, coconut blossom sugar or brown sugar, salt, and cocoa powder.
Cook on medium heat for 20 minutes until the milk is absorbed.
Add 100ml milk and blend until smooth.
Serve the chestnut purée with the cheesecake.
