Vegan Gluten-Free Cognac and Caramel Coconut Cheesecake
Ingredients
Crust
- 1 cup gluten free oats
- 6 tbsp hazelnut flour
- 2 tbsp melted coconut oil
- 2 tsp agave syrup
Cheesecake
- 200 g cashews
- 1 can coconut milk (only cream)
- 2 tsp agave syrup
- 1/2 tsp vanilla powder
- 1 tsp cognac or 1 tbsp to taste
Preparation
Soak the cashews overnight in water, or use hot water for 1 hour if in a hurry.
Place all crust ingredients in a food processor and blend until a sandy texture is achieved, which holds together when pressed.
Spread the mixture into a cake tin and press evenly on the bottom; set aside.
Drain the cashews.
Place all cheesecake ingredients in a blender and blend until smooth and creamy; pour over the crust.
Refrigerate for 3-4 hours or until set.
Pour caramel on top and decorate with caramelized pecans.
