lemon & chocolate 'cheese'cake
Recipes, Uncategorized

Lemon & chocolate ‘cheese’cake

Who doesn’t like a good cheesecake for dessert? Well if you don’t eat cheese, that is no longer a problem! There are whole-food ingredients that will allow you to do a delicious plant-based alternative of a cheesecake. In this Lemon & chocolate ‘cheese’cake recipe, the cheese will be replaced by cashews, whereas, to make it healthier, the sugar will be replaced by dates and agave syrup. It is a very simple to do, sugar-free, super healthy and nutrient-rich recipe.

The recipe:

The base:

lemon & chocolate 'cheese'cake

Blend in a food processor oats, almonds and dates, along with a pinch of salt and coconut oil.

You don’t need to blend it until you have an even paste. It should be uneven and with pieces and crumbles.

Spread all on a baking tray and put it in an oven for 10 minutes on 180° C

Place the biscuit-like base in the desired dessert cups and put them in the freezer for about 20 minutes.

The lemon cream:

lemon & chocolate 'cheese'cake

All you need is cashews, dates and lemon. The cashews are the ingredient that will provide the cheese-like texture. Start by shredding the skin of a lemon.

Put the cashews, dates, shredded lemon skin and the juice squeezed from one lemon in a food processor and blend all. You can help the blending process by adding a bit of water. It will be ready when you have cream texture.

Leave it in the fridge for about 20 min.

After 20 minutes, you can remove the cups with the base from the freezer and add this second layer, the lemon cream. Keep them in the fridge whilst you prepare the chocolate topping.

The topping:

The chocolate is very easy to do: all you need is pure cacao powder, agave syrup and liquid coconut oil.

Mix the coconut oil and the agave syrup in a bowl and stir it well. Then, add the cacao powder and mix it fast. Bear in mind that once you add the cacao powder, there will be a tendency for the mixture to solidify so mix all fast and have the dessert cups handy.

Once the chocolate mixture has an even texture, without crumbles, pour it on top of the lemon cream.

lemon & chocolate 'cheese'cake

Store it in the fridge until the dessert time arrives, and enjoy it!

LEMON & CHOCOLATE ‘CHEESE’CAKE

Plant-based (vegan)soy-free, lactose-free, sugar-free

4 servings

Level of difficulty: very easy

Preparation time: 1h (including refrigeration period)

Ingredients:

For the base:

  • 3 tbsp of oats
  • 30g of almonds
  • 10g of coconut oil
  • 1/2 medjool date

For the lemon cream:

  • 1 lemon
  • 100 g of cashews
  • 2 medjool dates (you might adjuts the quantity if you like it more or less sweet)

For the topping:

  • 3 tbsp of cacao powder
  • 1 1/2 tbsp of agave syrup
  • 3 tbsp of coconut oil

Directions:

The base:
  1. Put all the ingredients into a food processor and blend all. You don’t need to blend it until you have an even paste. It should be uneven and with pieces and crumbles.
  2. Spread all on a baking tray and put it in the oven to bake for 10 minutes on 180° C
  3. Place the biscuit-like base in the desired dessert cups and put them in the freezer for about 20 minutes.
The lemon cream:
  1. Start by shredding the skin of a lemon.
  2. Squeeze the juice of that lemon
  3. Put the cashews, dates, shredded lemon skin and the lemon juice into a food processor and blend all. Adjust the number of dates according to how sweet you like it. You can help the blending process by adding a bit of water. It will be ready when you have cream texture.
  4. Leave it in the fridge for about 20min.
  5. Add this second layer to the cup, on top of the biscuit-like base. Keep them in the fridge whilst you prepare the chocolate topping.
The topping:
  1. Mix the coconut oil and the agave syrup in a bowl and stir it all well.
  2. Add the cacao powder and mix it fast. Bear in mind that once you add the cacao powder, there will be a tendency for the mixture to solidify so mix all fast and have the cups hand.
  3. Once the chocolate mixture has an even texture, without crumbles, pour it on top of the lemon cream.
  4. Store it in the fridge until the dessert time arrives, and enjoy this plant-based delicious Lemon & chocolate ‘cheese’cake!

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