DAIRY FREE CHEESECAKE ∙ RECIPE BY GUEST ELINE
soak the cashews overnight in a bowl of water. put the can coconut milk in the fridge overnight.
put the dates, oatmeal and coconut oil in a blender and mix until it becomes a sticky dough. put the dough in a tart tin or muffin tin (to get these cute little cheese cakes). press the dough with your fingers all over the bottom of the tin. put the tin in the fridge until the dough is firm (between 1 and 2 hours).
in the meanwhile, put the soaked cashews, coconut milk (if it’s good the top of the can is very thick) and syrup in the blender. mix until it becomes a thick, homogenous mixture. taste if it is sweet enough (my agave syrup is hell-a sweet so I do not use much of it). add the chia seeds to the mixture and combine.
take the firmed dough bottom out of the fridge and sprinkle with the coconut flakes. pour the cheese filling on the bottom. make sure the top of the filling is smooth and plain. put the cheese cake in the fridge and let it firm overnight (or 8 hours).
for the topping, put the frozen fruits in a little pan with the syrup. add the cornstarch and let it cook for one minute on a medium heat. take off the heat and let it cool down.
take the cheese cakes out of the fridge and undo them from the tart tin with a knife. top them off with the coulis and decorate with more fruit and nuts (tip: chopped pistachios!) if you like.
recipe by hell in the kitchen: www.hellinthekitchen.com
time 30-35 minutes (2 nights to set)
ingredients for 12 cakes
for the crust
200g pitted dates
2 tablespoons coconut oil
50g coconut flakes
for the filling
1 can coconut milk (> 20% fat)
2 tablespoons agave or maple syrup
1 tablespoon chia seeds
for the coulis
100g frozen raspberries or mango
1 tablespoon agave or maple syrup
1 teaspoon cornstarch