Cheesecake with poppy seeds and fresh apricots

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Ingredients (Pan/form of 25cm)

For the crust:

200 g whole grain oats

100 g almonds (shredded)

50 g cocos flakes 

1 dash of salt

1 ripe banana

4 dates (I prefer medjool)

50 g agave syrup

1 table spoon vanilla extract

coconut oil to grease the pan

For the filling:

100 g poppy seeds

160 ml coconut milk

80 g date syrup

1/3 cup of raisins

2  tsp starch

400 g silken tofu

200 g cashews (soaked for several hours, or 1 hour in boiling water)

1 box of vegan almond cream cheese (ca. 200 g)

80 g coconut oil

100 g agave syrup

2 tsp of lemon juice

40 g starch

1 tsp vanilla extract

How to do it:

Preheat the oven to 175 Celsius and grease the pan.

 

Mix the ingredients for the crust and blend it. Press the crust evenly on the bottom of the pan and put it in the freezer while you prepare poppy seed layer.  

If necessary, shred the poppy seeds - I usually do not, as I like the taste. Mix it with all other ingredients and cook. Once it starts to thicken, take from stove, let cool down and finally put it on top of the crust. Then put back into freezer while preparing the filling. 

For the cheesecake filling blend all ingredients and put on top of poppy seed layer. Now place the pan into the oven for 60 minutes. Once the time is up, do not open the oven. Just let it cool down right there in your Backofen. Even though you may think the filling is not firm enough - just let it go. It's fine. Enjoy!

 

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100% plant based