No bake chocolate and pear cheesecake
plant-based, dairy-free, refined sugar-free, gluten-free, vegan-friendly, nut-free option
16 cm cake
one 16 cm round pan with removable bottom
Ingredients for the base
organic pumpkin seeds
(replace with pumpkin or sunflower seeds 1:1 for nut-free
raw cacao powder
organic pure maple syrup
organic coconut oil
Ingredients for the filling
full fat coconut milk (carton, not canned)
organic coconut sugar
raw cacao powder dissolved in 40 ml water
agar powder dissolved in 3 tbsp water
corn starch dissolved in 1 tbsp water
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.
credits: Yukiko Tanzi @foodie.yuki