Vegan Gluten Free Cognac and Caramel Coconut

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Vegan Gluten Free Cognac and Caramel Coconut

Ingredients crust :
– 1 cup gluten free oats
– 6 tbsp hazelnut flour
– 2 tbsp melted coconut oil
– 2 tsp agave syrup

Ingredients cheesecake :
– 200 gr Soaked Cashews
– 1 can coconut milk (only the cream)
– 2 tsp agave syrup
– 1/2 tsp vanilla powder
– 1 tsp cognac

Method :
– the night before place cashews in a bowl and cover with water. TIPS : you can soak the cahews in hot water for 1 hour if you are in hurry.
– place all crust ingredients into a food processor and mix until you get a sandy texture. It’s ready when you can press the mixture and it’s firm.
– spread the mixture into cake tin and press evenly on the bottom. Set aside.
– drain cashews.
– place all cheesecake ingredients into blender and blend until smooth and creamy. Pour on top of the crust. – place in fridge for 3-4 hours or until set.
– pour vegan caramel on top. Decorate with caramelized pecans and enjoy!

Source this recipe here

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