Belgian vegan foodie @https.hanne has created a delicious cheesecake using Yogi & Yousef dates. Completely vegan and bursting with flavor! Check out Hanne’s recipe below, or visit her Instagram page for more plant-based inspiration.
Ingredients
For the crust
- 75 g pecans
- 48 g almond flour
- 2 pitted dates
- 2 tbsp coconut oil
- 1 tsp ground cinnamon
- A pinch of salt
For the cheesecake filling
- 300 g raw cashews, soaked overnight in cold water
- 125 ml canned coconut milk
- 58 g coconut oil, melted and cooled
- 100 g Steviala Sweet & Toffee syrup
- 1 tbsp vanilla extract
- 25 g frozen blueberries
Instructions
- Lightly grease a springform pan with coconut oil and set aside.
- Add the pecans, almond flour, dates, coconut oil, cinnamon, and salt to a food processor. Pulse until the mixture comes together into a dough. Be careful not to over-process, or it will turn into nut butter.
- Press the mixture evenly into the bottom of the prepared pan to form the crust.
- Add all the filling ingredients, except the blueberries, to the food processor and blend until completely smooth and creamy.
- Pour two-thirds of the filling over the crust. Smooth the surface and gently tap the pan on the counter a few times to remove any air bubbles. Place in the freezer.
- Add the frozen blueberries to the remaining filling and blend until combined. Spread this blueberry layer over the plain cheesecake layer.
- Return the cheesecake to the freezer and freeze for at least 3 hours.
- Slice, serve, and enjoy!