COCONUT CARAMEL CHEESECAKE

(for 1 person)

Crust:

150g vegan cookies (speculoos, graham crackers etc)

100g (roasted) hazelnuts or almonds

70g coconut oil, melted

1 Tbsp coconut sugar

pinch of salt

 

Grind cookies & nuts in a food processor until coarse crumbs. 

Add sugar, salt & melted coconut oil and pulse again until combined.

Press in a cake tin and chill. 

 

Filling:

250 g silken tofu

150 ml coconut cream (the thick layer of the coconut milk without the water)

150 g coconut oil, melted 

100g nut butter

150g sweetener of your choice (I used 50/50 raw cane and coconut sugar)

3 medjool dates

1 vanilla bean, scraped (optional)

pinch of salt 

 

Blend all the ingredients except the oil until smooth, add the melted coconut oil with the engine running, taste and adjust the sweetness. Fill into cake tin and chill/freeze overnight.

© 2018 by LISA MUELLER / images by NAILYA BIKMURZINA