Today, we bring you this vegan chocolate cheesecake recipe! And the fact is that @real_food_vegan brings us a step-by-step guide to prepare a dessert suitable for everyone!
Do you want to try it out? Then read on!
Ingredients
For the base:
- 100 g pecans
- 4 Medjoul dates
- Salt
For the upper part:
- 200 g cashew nuts
- 400 ml coconut milk (canned)
- 50 g erythritol (can be replaced by sugar or other sweetener)
- 2 tablespoons of the pure cocoa powder with maca and ginger by AlterNativa3
- 1 teaspoon vanilla essence (optional)
- 1 teaspoon coconut oil
Step by step
- First, soak the cashew nuts and dates separately in warm water. Do this for 1 to 2 hours.
- For the base, crush the dates (previously drained, peeled and pitted) together with the pecans and a little salt. Add everything to the mould of your choice, pressing with a spoon or your fingers. Then, we put it all in the fridge while we take care of the top.
- Drain the cashew nuts and add them to the rest of the ingredients. Then, put everything in a food processor until the mixture is well integrated.
- Now add the mixture to the mould and put it all in the freezer for 3 hours.
- Finally, store in the fridge and enjoy!
Do you want to try this vegan cheesecake recipe? Let us know what you think of the result!
- 14-09-20
