FR
A new variation on my gluten-free vegan cheesecake with an irresistible taste of tiramisu and want-more.
Ingredients
Serves 8:
Crust
- 88 g almonds
- 36 g raisins
- 74 g pitted dates
Filling
- 225 g cashews
- 100 ml water
- 8.3 g of ground coffee
- 60 g coconut oil
- 1 pinch salt
- 2 tbsp agave syrup
- ¼ tsp vanilla powder
Topping
- 50 g dark chocolate
Instructions
Soak dates in hot water for about 10 minutes to soften them up. Drain and process with remaining crust ingredients to a lumpy texture and press onto the bottom of a 18-centimetre diameter spring-form pan. Chill in the freezer while you're making the filling.
Prepare strong coffee in a percolator, following the recommended dosage. Allow to cool.
Mix cashews, coconut oil, salt, vanilla and agave syrup, adding coffee progressively while processing to a thick smooth dough. Spread over base, tapping the mould to remove any trapped air bubbles, and then smoothen top with a spatula. Freeze for 1 or 2 more hours, then remove from mould.
Coarsely grate chocolate and sprinkle it over the top of the cake. Return to freezer for 15 minutes to allow the topping to harden.
NOTE: You may enjoy this as a frozen dessert. In this case, remove it from the freezer 30 minutes before serving.
© La Pensine Mutine. All rights reserved. Reproduction prohibited.
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