Valentine’s Treat
This desert is an inspiration from my youth, a most yummy cheesecake! This recipe is all plant based and uses non- dairy ingredients to create a colorful and creamy decadent dessert to indulge your sensual palate this Valentine’s Day.
May this treat bring your heart joy this Valentine’s Day.
With love,
Surya
Blackberry “Cheese” Cake
Crust Ingredients:
- 1 ½ cups coconut flakes
- ¼ cup buckwheat flour
- ½ cup sunflower seeds
- ½ cup pumpkin seeds
- ½ cup maple syrup
- 2 tbsp maca root
- 2 cups broken pecans
- ¼ tsp vanilla
Blend all the ingredients together in a food processor until fine.
Grease (8 inch) cake ring with coconut oil. Line a tray with parchment paper and place the cake ring on top.
Fill the cake ring with all the mix and press it down firmly. Let it sit in the fridge while you make the filling.
Filling Ingredients:
- 2 tbsp agar- agar (2 tbsp water and boiled until flakes dissolved)
- ½ cup maple syrup
- 1/3 cup lemon juice
- 3/4 soaked cashews, drained
- 1/8 tsp salt
- 1/8 vanilla
- 1/3 cup coconut oil
- generous 1 cup blackberries
Blend the filling, start by blending the agar-agar, maple syrup and lemon juice in a high- speed blender until it reaches a custard-like consistency- make sure the texture is not grainy.
Add the cashews, salt and vanilla and blend until smooth. Add the coconut oil and blackberries and blend again until smooth.
Take the cake ring out of the fridge and top it with the filling. Chill in the freezer for 2 hours.
Before serving decorate with fresh strawberries, raspberries, crumbled pecans, and I loved using mint leaves to top the cheesecake.
