Vegan Cheesecake in a Jar
Makes: 10 small jars (70ml)
Nutrition: per jar, 290 Kcal; Fat: 24 gr; saturated fats: 7,24 gr; monounsaturated fats; 12.2 gr; carbs: 10 gr; sugar: 9 gr; fibre: 3 gr; protein: 4,8 gr
Preparation Time: 40 mins, plus freezing/chilling time
INGREDIENTS |
For the base:
- 1 tbsp coconut oil
- 100 gr hazelnuts (chopped)
- 80 gr pecans
- 80 gr dates
- 1 tbsp flaxseed
- 1 tbsp cocoa powder
Filling:
- Cashew butter (120gr)
- 1 tbsp coconut oil
- Juice of 1 orange
- 1 tsp finely grated orange zest
- ½ tsp stevia powder
- ¼ tsp turmeric
Topping:
- 2 tbsp coconut oil
- 1 tbsp cocoa powder
- 1 tbsp vanilla bean extract
PREPARATION |
1 To make the base, use a food processor and blend the ingredients; press the mixture firmly into the bottom and sides of jars. Set aside in the freezer.
2 For the filling, use a food processor and blend until smooth and creamy. Add to the base and let it sit I the freezer while you prepare the topping.
3 For the topping, heat a little bit the coconut oil (do not let t boil!) to make it easier to mix with cocoa powder and vanilla extract. Mix well until smooth and when cold add to the mixture using the back of a spoon. Freeze for 30 min, then refrigerate for another 1hr before serving.
TIP | Despite a healthy treat, this Vegan Cheesecake is high in calories and, from my experience, you´re better off using smaller jars (70ml to 100 ml) because it is quite nutritious and intense. I would reccomend making it when you have visists – perfect as a dessert and just the rght amount of chocolate to link with coffee if your guests ask for some.
Enjoy!
