White chocolate and Cherry cheesecake
Vegan, gluten-free, refined sugar-free, soy-free
Equipment
- 1 20 cm/8 inch spring mold or tart pan with removable bottom
Ingredients
- Ingredients for the base 100 g /1 cup pecans120 g / 1 1/4 cups oats gluten-free certified if needed5 g / 3 tsp raw cacao powder1/4 tsp pink salt50 g / 1/4 cup coconut oil, melted5 Medjooles dates, pitted and soaked
- Ingredients for the cherry layer 100 g / 1 cup cashews soaked overnight120 g / 1 cup fresh cherries, pitted (pitted than misured)140 g / 1 cup coconut cream50 g /1/4 cup coconut oil, melted60 g / 1/4 cup agave or maple syrup
- Ingredients for the white chocolate layer 100 g /1 cup cashews soaked overnight100 g / 1 cup coconut cream50 g / 1,7 oz. white chocolate vegan, if needed40 g / 3 tbsp coconut oil, melted30 g / 2 tbsp agave or maple syrup1 tsp vanilla bean paste
Instructions
Make the base
- Preheat oven to 170C degrees.
- In a food processor, add pecans, oats, cacao powder and salt and blend until finely ground.
- Add the dates and melted coconut oil and blend until the mixture resembles wet sand.
- With the help of a spoon, press the mixture firmly into a lightly greased tart pan with removable bottom.
- Poke some holes into the bottom of the crust with a fork.Bake in the preheated oven for about 10-12 minutes.
- Immediately after taking it out of the oven, smooth the surface with a spoon to get a nice and even surface.
- Cool down completely and place in the freezer whilst making the filling.
Make the cherry layer
- Drain and rinse the cashews. Place them in a food processor together with the rest of the ingredients.
- Blend until completely smooth. Pour over the tart base.
- Place in the freezer to set (about 30 minutes).
Make the white chocolate layer
- Drain and rinse the cashews. Place them in a food processor together with the rest of the ingredients and blend until completely smooth.
- Pour over the cherry layer. Place in the freezer to set for at least 2 hours.
- Remove from freezer a 30 minutes to 1 hour before eating.
- Garnish with fresh cherries, edible flowers, white chocolate chunks and coconut chips.
- You can keep the tart in a closed container for up to 5 days in the refrigerator.