Vegan Chestnut Cheesecake with Oat Crust
Ingredients
Crust
- 120g rolled oats
- 50g sunflower seeds
- 1 tbsp raw cocoa powder
- 1/2 tbsp flax seeds, grounded
- Pinch of salt
- 1 tsp vanilla bean paste
- 1 tbsp maple syrup
- 1 tbsp coconut oil, melted
- 8 dates, pitted
Filling
- 400g chestnut purée
- 3 tbsp coconut oil, melted
- 1 can coconut cream (solid part only)
- 300ml milk of your choice
- 2 tsp 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, blend until finely ground.
Add cocoa powder, flax seeds, salt, vanilla bean paste, maple syrup, melted coconut oil, and pitted dates.
Blend until a sticky dough forms.
Press the dough into a 16x6cm pan and refrigerate while preparing the filling.
For the Filling
In a saucepan, combine chestnut purée, melted coconut oil, and solid coconut cream. Heat until well combined.
Let the mixture cool slightly before pouring it over the crust.
Chestnut Purée
Prepare 400g cooked and peeled chestnuts. Make a cut on each chestnut and soak them in water for 2 hours.
Cook the chestnuts in boiling water for about 40 minutes.
Remove the skin while they're still warm.
Milk Mixture
In a saucepan, combine 300ml milk, vanilla bean paste, coconut blossom sugar, salt, and cocoa powder.
Cook on medium heat for 20 minutes until the milk is absorbed.
Add 100ml milk and blend until smooth.
Assembling
Pour the slightly cooled filling over the crust.
Place the pan in the freezer for at least 4 hours to set.
