Vegan Ginger bread cheesecake

 

 

Gingerbread Cheesecake

 

 

Ingredients Tart Crust 

2 1/2 cups of almond flour 

1/4 cup of agave 

small pinch of salt 

1/2 a cup of melted coconut butter

Method 

1.Place all ingredients in a food processor and mix for 30 seconds or so

  1. You should have be able to press ingredients together and it start to stick

3. Lightly press into tart tin until you have a nice smooth even base

4. Place in fridge to cool while making the filling 

Filling Ingredients 

1 cup of soaked cashews ( 6 hours at least ) 

1 cup of coconut flesh from young coconuts 

3/4 cup of agave 

1 teaspoon of vanilla extract 

1/4 teaspoon of nutmeg, cloves, cinnamon and allspice

2 tablespoons of molasses 

2 teaspoons of freshly grated ginger 

small pinch of salt 

Toppings 

1 x vego bar 

Method

1. Place all filling ingredients into a high-speed blender like a vita-mix, puree until silky smooth 

2. Remove and pour into the prepared tart crust, then place in the fridge and set for at least 12 hours 

3. After it is set, Cut up the vego bar into small pieces and top the cheesecake with the pieces

4. Place and back in the fridge until ready to serve

Enjoy X 

 

Print

Follow us on Insta!

No images found!
Try some other hashtag or username

Join our VIP list

Receive 10% Off our Cooking Classes or Retreats.

Join today and be kept up-to-date with all the latest news, free recipes, giveaways and early bird notices on upcoming events and retreats.