CHIA CHEESECAKE (Vegan & Healthy)
The first recipe I decided to share with you is this healthy and super tasty cheesecake made with our Natural cashew cream cheese, oat crust and lots of chia seeds.
After Lark and I went vegan, we thought tasty baked cheesecakes were a thing of the past. But it's not the case at all, and this recipe proves it! Besides being vegan, this cheesecake doesn't contain any refined sugar or flour, isn't this awesome!?
It took a while to develop this recipe, but here it is! Read the quick steps or just watch my 3-minute video.
Watch Chia Cheesecake video here:
For the crust
1 cup rolled oats
1/2 cup raw almonds
1 (very full!) cup of dates, soaked in hot water for at least 10 minutes
For the filling
1 large jar (400 g) Natural cashew cream cheese, or two 200 g jars;
1/2 can coconut milk;
a chia 'egg': 1 tbsp ground chia seeds + 1/2 cup water;
2 tsp vanilla extract;
1 tbsp tahini;
1/2 cup date syrup
1 cup frozen blueberries;
1/2 cup apple juice or water;
1/2 tbsp tapioca starch
Make a chia 'egg': mix 1 tbsp of ground chia seeds with half a cup of water.
Blend the ingredients for the crust in a blender or a food processor. Make sure you pre-soak the dates in hot water for 10 - 15 minutes. Shape the crust in a baking pan use a bowl with some water to keep your hands moist.
Preheat the oven to 160°C. Mix the ingredients for the filling, no need to wash the food processor in-between!
Pour the filling on top of the crust and bake at 160° for 40 minutes.
First let the cheesecake cool down, then leave in the fridge overnight. The longer it sits in the fridge, the firmer it'll become.
Make blueberry sauce: heat the ingredients, simmer for 5 - 10 minutes, then cool down. Keep in the fridge if you want it cool.
Cut yourself a slice, pour the berry sauce on top... and enjoy :)
6 vegan cheese sauces you can make in under 5 minutes!
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