Ingredients crust :
- 1 cup gluten free oats
- 6 tbsp hazelnut flour
- 2 tbsp melted coconut oil
- 2 tsp agave syrup
Ingredients cheesecake :
- 200 gr Soaked Cashews
- 1 can coconut milk (only the cream)
- 2 tsp agave syrup
- 1/2 tsp vanilla powder
- 1 tsp cognac
Method :
- the night before place cashews in a bowl and cover with water. TIPS : you can soak the cahews in hot water for 1 hour if you are in hurry.
- place all crust ingredients into a food processor and mix until you get a sandy texture. It’s ready when you can press the mixture and it’s firm.
- spread the mixture into cake tin and press evenly on the bottom. Set aside.
- drain cashews.
- place all cheesecake ingredients into blender and blend until smooth and creamy. Pour on top of the crust. - place in fridge for 3-4 hours or until set.
- pour vegan caramel on top. Decorate with caramelized pecans and enjoy!
Source this recipe here
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