Name: Vegan creamy straciatella cheesecake
Prep time: 210 min
Cook time: 3 min
Total time: 213 min
Yield: 1
Ingredients: 20 g Almonds; 20 g Medjool dates (pitted); 10 g Honey; 15 g Coconut oil; 1 1⁄4 Tbsp Coconut milk; 10 g Chocolate chips; 0 tsp Vanilla powder; 25 g Unsalted cashew nuts; 5 g Cacoa butter

Nuts

Chocolate

Marinka Bil

Food processor

Snack

Dessert

Paleo

Vegetarian

Sirtfood

For the base:

For the filling:

Vegan creamy straciatella cheesecake

Cover the bottom of a spring cake tin with a diameter of 7 inch with baking paper.

Melt the coconut oil and cocoa butter for the filling au bain-marie, ensuring that the fats do not become too hot. As long as they have just melted it is good.

Grind the dates and almonds in a food processor into a crumbly but sticky mass. Spread it over the bottom of the spring tin and press firmly.

Grind the cashew nuts, coconut milk, honey and vanilla powder in a blender until smooth.

Add the melted coconut oil and cocoa butter and grind until the fats are completely absorbed in the cashew mixture.

Keep about 200 grams of the filling in a bowl separately and put it in the fridge.

Mix the chocolate chips through the rest of the filling (note: DO NOT do this using the blender, because then you will grind the chocolate too fine).

Then spread the filling with chocolate chips over the cake base, smooth it out and place the cake in the freezer for at least 3 hours to set on.

Is the cake nice and firm? Scoop the filling that you have kept separate in a piping bag and make nice swirls and dots on the cake. Garnish with the Easter eggs or other chocolates that you like.

You can keep this cake in the freezer as well as in the fridge. The only important thing is that you first let the cake completely stiffen in the freezer, then it will also remain fresh and firm in the fridge for a few days.

Vegan creamy straciatella cheesecake

Vegan creamy straciatella cheesecake

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Macros(per serving)

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