No bake chocolate and pear cheesecake
plant-based, dairy-free, refined sugar-free, gluten-free, vegan-friendly, nut-free option
Equipment
- 1 16 cm round pan with removable bottom
Ingredients
Ingredients for the base
- 40 grams organic pumpkin seeds
- 65 grams organic pecans (replace with pumpkin or sunflower seeds 1:1 for nut-free
- 50 grams quinoa flakes
- 2/4 tbsp raw cacao powder
- 1/2 tsp pink salt
- 1/4 tsp ground cinnamon
- 1 tbsp organic pure maple syrup
- 1 tsp organic coconut oil melted
Ingredients for the filling
- 580 grams full fat coconut milk (carton, not canned)
- 50 grams organic coconut sugar
- 1/2 tsp 50
- 40 grams dark chocolate chopped
- 30 grams raw cacao powder dissolved in 40 ml water
- 1 tsp agar powder dissolved in 3 tbsp water
- 1 tsp corn starch dissolved in 1 tbsp water
Instructions
Make the base
- Place all the dry ingredients in a food processor and blend until finely ground.
- Add the maple syrup and coconut oil and blend until a sticky dough forms
- Press the dough into the prepared pan (bottom lined). (Make sure you're using a Spring pan with removable bottom).
- Place the base in the fridge whilst making the filling.
Make the filling
- Place the coconut milk, coconut sugar and salt into a medium saucepan.Heat on low and whisk until well combined.
- Add the chocolate and cacao paste and whisk to combine.
- Add the corn starch and agar mixture and heat in medium until the mixture starts to thicken.
- Remove from heat and let cool down a little, whisking from time to time to avoid the peel on top, before pouring the filling over the base.
- Let it cool down completely before placing in the fridge to set for at least 2 hours.
- Top with fresh pears, little meringues, cacao nibs, blackberries.