Description
You’d never guess the secret ingredient of this delicious vegan chocolaty tahini cheesecake, if it wasn’t spelled out for you!
Ingredients
Scale
CRUST
- ½ cup walnuts
- ⅓ cup hazelnuts
- 4 soft Medjool dates
- Pinch of Himalayan salt
FILLING
- 3 cups steamed cauliflower florets
- ½ cup tahini (sesame seed paste)
- ¼ cup sunflower seed paste
- 3 tbsps. lemon juice
- 1 tsp. ground vanilla
- 7 tbsps. coconut cream
- 2 tbsps. carob powder
- 1 tbsp. raw cacao powder
- 3 tbsps. xylitol
- Pinch of Himalayan salt
- handful of aronia berries + some more for decorating
Instructions
- Steam cauliflower florets for about 5-7 minutes. Be careful not to overcook them to avoid unpleasant flavor.
- Process walnuts, hazelnuts and salt in a food processor until fine crumbs, then add the dates (if you do not use soft dates, chop them first) and process until the mixture holds together when squeezed. Firmly press crust into the bottom of a 6” (15 cm) cake tin. Put the cake tin in the freezer.
- Combine the filling ingredients (EXCEPT carob and cacao) and blend until smooth.
- Scoop out ⅓ cup of the mixture for aronia swirls.
- Now add carob and cacao to filling and blend until well incorporated.
- Using immerse blender combine a handful of aronia berries with the ⅓ cup of light filling.
- Pour the cacao-carob filling onto cold crust and add the aronia filling on top (as you like). Shake the tin a bit to smooth it out and using a sushi stick create your swirls.
- Put the cake into freezer for 4-6 hours.
- Garnish with some more berries and/or chocolate and cacao nibs.
- Method: Freezing
