“You learn to cook so that you don’t have to be a slave to recipes.”
I take Julia Child’s advice to heart💓by always trying to experiment with my desserts.
Sometimes it’s dabbling with new ingredients; at others, it’s reinventing the way we use old ones.
This strategy ensures that I always have fun when I’m in the kitchen.
So what did I reinvent for this venture?
This scrumptious dessert 🍰is my rendition of a classic New York cheesecake.
I’ve ditched the basic non-vegan ingredients for their plant-based substitutes.
Adding to the nutritious quotient is the heavenly combo of maple and walnut, which makes for a delicious twist.
The best part is that you don’t have to slave over a hot oven to whip up this fancy treat!
- ½ cup raw walnuts
- ½ cup almond flour
- 2 pitted dates
- 2 tablespoons coconut oil
- ¼ teaspoon kosher salt
- Pinch of cinnamon
- 2 cups raw cashews, soaked
- 1 cup coconut milk
- ¼ cup coconut oil melted
- ⅓ cup maple syrup
- 2 tbsp fresh lemon juice
- 1 tbsp vanilla extract
- 3 oz. dark chocolate I used 85%
- Grease a 6” springform pan with coconut oil and then set it aside.
- Chuck all the ingredients for the crust in a food processor. Pulse the mixture until you get a sticky dough.
- Use a high-powered blender to combine the ingredients for your creamy cheese filling. Blend for 2 mins or until the mixture reaches a silky smooth consistency.
- Add a few drops of coconut milk or lemon juice if the cheese filling looks lumpy.
- To create the crust, press the dough into the bottom of your greased pan its sides.
- Next, pour the cheese filling onto the pan. Use the back of a spoon to create a smooth surface.
- Pop in the fridge to set overnight (min 6 hrs)