Heavenly Vegan Chestnut Cheesecake
Ingredients
Crust
- 120g rolled oats
- 50g sunflower seeds
- 1 tbsp raw cocoa powder
- 1/2 tbsp flax seeds, ground
- 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
Chestnut Purée
- 400g cooked and peeled chestnuts
- 300 ml milk of your choice
- 2 tsp vanilla bean paste
- 90g coconut blossom sugar or brown sugar
- Pinch of salt
- 10g cocoa powder
Preparation
In a food processor, blend rolled oats and sunflower seeds until finely ground. Add cocoa powder, flax seeds, salt, vanilla bean paste, maple syrup, coconut oil, and pitted dates. Blend until a sticky dough forms.
Press the dough into a 16x6cm pan to create the crust. Place the mold in the refrigerator while preparing the filling.
For the filling, mix chestnut purée, melted coconut oil, and solid part of coconut cream in a saucepan. Heat until well combined and slightly cooled.
Pour the filling over the prepared crust and place the pan in the freezer for at least 4 hours to set.
To make chestnut purée, cut each chestnut and soak in water for 2 hours. Cook in boiling water for about 40 minutes. Remove the skin when still warm.
For the chestnut purée, combine cooked and peeled chestnuts, milk, vanilla bean paste, coconut sugar, salt, and cocoa powder in a saucepan. Cook on medium heat for 20 minutes until the milk is absorbed. Add 100ml milk and blend until smooth.
Once the cheesecake is set, remove it from the freezer and slice it into portions.
Enjoy this delectable Vegan Chestnut Cheesecake!
