Vegan Chocolate Cheesecake
Crust:
- 1 cup oat flour
- 1/2 cup almond flour
- 3 tbsp coconut oil
- 1 tbsp vanilla
- 2 tbsp maple
- 1 tbsp cocoa
Directions: mix & bake for 10 minutes
Cream:
- 1 cup fermented cashew cream (blend 1 cup cashew + 1 probiotic pill + 1/2 cup water & leave overnight)
- 3 tbsp maple syrup
- 1 tbsp cocoa powder
- 1/4 tsp espresso
- 1 tbsp vanilla
- 1/2 cup coconut cream
- 3 tbsp coconut oil
Directions: blend & pour onto crust. Let it set in the fridge or freezer for 1 hour.
Tags:
allergens_dairyfreerecipe,
allergens_glutenfreerecipe,
allergens_sesamefreerecipe,
allergens_soyfreerecipe,
diet_veganrecipe,
diet_vegetarianrecipe,
meal_dessert,
product_cocoapowder,
product_coconutcream,
product_coconutoil,
product_flour,
Tatiana Abouassi
