Vegan cheesecake

Total Duration:

60 minutes

Portions:

1 Cake

Difficulty:

medium

Cheesecake without cheese? You bet! This plant-based version has a creamy cashew and coconut filling and a particularly crunchy base made from almonds and oat flakes. Topped with fresh strawberries and delicious coconut chips, this heart-shaped cheesecake is a real eye-catcher.

Ingredients

For the kitchen dough:

Farmer's Snack Almonds	110 g
oat flakes	135 g
Farmer's Snack Dates	225 g
ground vanilla	1 TSP
coconut oil	2 TSP

For the cream:

Farmer's Snack cashew nuts	100 g
coconut milk	250 g
maple syrup	50 g
fresh strawberries	80 g
agar-agar	2 leaves
ground vanilla	1 TSP
freshly squeezed lemon juice	2 TBSP

Topping:

250g strawberries

Farmer's Snack Coconut Chips

Preparation

Soak the cashew nuts in hot water for at least an hour.
Soak the dates in hot water for 10 minutes.
Put all the ingredients for the cake batter, including the soaked dates, into the food processor and mix well until a homogeneous batter is formed. If necessary, knead again with your hands.
Grease the heart-shaped cake tin with coconut oil, spread the dough evenly and gently pull up the sides. Bake in a preheated oven at 150° fan for about 10 minutes and leave to cool briefly.
Next, place the ingredients for the cream (apart from the agar agar) in a food processor and blend until a fine, creamy mixture is formed.
Pour 100 ml of water into a pan, add the agar-agar leaves, bring to the boil briefly and stir until the leaves have dissolved. Add the jelly to the cream and stir again briefly. Finally, spread the cream over the cake base and place in the fridge for about 2 hours (preferably overnight).
For the topping, cut the strawberries into small cubes and decorate with shredded coconut if desired.

Recipe: Denila Hagens @denilanilahh