JVS - Jewish, Vegan, Sustainable

Name: JVS - Jewish, Vegan, Sustainable
Ingredients: 300 g Lotus Biscoff biscuits; 160 g (2/3 cup) vegan “butter”, melted; 3 tbsp coconut oil, melted; 65 g (1/2 cup) almond flour (ground almonds); 360 g vegan “cream cheese”; 1 x 400 ml (14 oz) can coconut milk; 200 g (1 cup) unrefined caster (granulated) sugar; 5 tbsp plain (all-purpose) flour; 3 tbsp cornflour (aka cornstarch); 2 tsp vanilla extract; 4 sticks of rhubarb, chopped; juice and zest of 1 orange; 120 ml (1/2 cup) water; 4 tbsp agave nectar; fresh mint, to decorate

www.jvs.org.uk

Jewish Vegan Society - Promoting Jewish veganism and sustainability

View full recipe on www.jvs.org.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jvs.org.uk.

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Ingredients

300 g Lotus Biscoff biscuits
160 g (2/3 cup) vegan “butter”, melted
3 tbsp coconut oil, melted
65 g (1/2 cup) almond flour (ground almonds)
360 g vegan “cream cheese”
1 x 400 ml (14 oz) can coconut milk
200 g (1 cup) unrefined caster (granulated) sugar
5 tbsp plain (all-purpose) flour
3 tbsp cornflour (aka cornstarch)
2 tsp vanilla extract
4 sticks of rhubarb, chopped
juice and zest of 1 orange
120 ml (1/2 cup) water
4 tbsp agave nectar
fresh mint, to decorate

JVS - Jewish, Vegan, Sustainable

Ingredients

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