Vegan Cheesecake with Almond Ginger Crust
The secret to an unforgettable dessert is the perfect balance of flavours, and this plant-based cheesecake nails it. The naturally sweet warmth of the homemade almond and fresh ginger crust provides...
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Ingredients
- 60g raw almondsâ£
- 30g corn starch â£
- 3 Tbsp coconut sugarâ£
- 1/4 tsp pink saltâ£
- 2 Tbsp + 1 tsp melted coconut oilâ£
- 1 -1 1/2 tsp minced ginger â£
- 3/4 cup (100g) raw cashews (soaked 4-6 hours and rinsed) â£
- 1/2 cup (120ml) coconut cream*â£
- 4 Tbsp maple syrupâ£*
- 3 Tbsp melted raw cacao butter â£
- 2-3 Tbsp lemon juiceâ£
- 2 tsp lemon zestâ£
- 3/4 tsp vanilla bean pasteâ£
- 1/8 tsp pink saltâ£
- 15-20 raspberriesâ£
- 1-2 Tbsp chopped pistachio â£
- 1-2 Tbsp chopped vegan dark chocolate â£
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