The cacao butter offers this cake from the No-Bake Vegan Desserts cookbook its wealthy white chocolate taste, which delicately balances the sweetness of its jelly topping.
What you want:
For the crust:
1 cup uncooked cashews
1 cup almond flour
¼ teaspoon salt
5 Medjool dates, pitted
½ tablespoon strong coconut oil
For the white chocolate filling:
1½ cups uncooked cashews, soaked
½ cup plus 2 tablespoons maple syrup
⅔ cup cacao butter
1½ cups vanilla soy yogurt
1 teaspoon vanilla bean paste
For the passionfruit jelly:
8 ardour fruits
⅓ cup maple syrup
½ teaspoon agar-agar
2 tablespoons water
What you do:
- For the crust, right into a meals processor, add cashews, almond flour, and salt and course of for 1 minute, till a high quality crumb consistency is achieved. Add dates and coconut oil and course of for 2 extra minutes, till combination sticks collectively to type a dough.
- Line backside of an 8 x 4–inch cake pan with parchment paper and press dough evenly utilizing a rubber spatula. As soon as even, place base in freezer.
- For the white chocolate filling, right into a high-speed blender, place all components. Mix on excessive till fully clean. Take away cake base from freezer and pour filling over it, tapping pan gently on counter to knock out any air bubbles. Place pan in freezer to set for six hours or in a single day.
- For the passionfruit jelly, slice ardour fruits in half and scoop out filling. Squeeze filling by means of a fine-mesh sieve to separate juice from seeds. Reserve seeds.
- In a saucepan, add ardour fruit juice and maple syrup. Convey combination to a simmer over medium warmth. In a separate bowl, mix agar-agar with water and blend properly.
- Add agar-agar to saucepan and produce combination to a boil, whisking constantly. Cut back warmth and simmer for five minutes, stirring to keep away from combination from sticking to backside of pan. Add half of reserved ardour fruit seeds to jelly combination, and whisk.
- Take away jelly combination from warmth and permit to chill for five minutes earlier than pouring on prime of cheesecake. Place cheesecake again in freezer for one hour or till fully set.
- Take away cake from pan whereas nonetheless frozen to maintain cake from sticking to pan. Enable to defrost for 45 minutes to 1 hour earlier than serving. Retailer in an hermetic container in your fridge for as much as 4 days or freeze and defrost earlier than serving.
For extra vegan white chocolate recipes, learn:
