We finally have our last clementine Recipe and what can I say? You can’t miss this one!
I don’t even think I need to tell you much about it.. Who doesn’t like cheesecake? How can you resist to a slice of the fresh, well balanced sweet dessert?
In this Plant Based Version we are not using cashews, neither tofu and the result is irresistible!!
WHAT YOU WILL NEED:
Serves 8-10 people
Cheesecake:
- 150g raw sunflower seeds, soaked
- 90g cooked chickpeas
- 1 clementine
- Pinch vanilla powder
- 2 tbsp corn starch or arrowroot powder
- 110g maple syrup
- 1 tbsp tahini
- 120ml coconut milk
- 80ml water
- 1 pinch of salt
- 1 ½ tbsp applecidervinegar
Crust:
- 100g granola(homemade even better)
- 2 big dates
- ¼ tsp salt
- 25g coconut oil
- ½ tsp cinnamon powder
- 2-3 tbsp water
Clementine Jam:
- 2 clementines
- 1 tbsp mapple syrup
- 1/4 cup water
- 2 tsp chia seeds
- Pinch of vanilla powder
HOW TO:
- Crust: Add all the ingredients for the crust in a small food processor and blend until it becomes a sticky dough, about 1 minute;
- Place the dough in the bottom of a cake non-stick pan(even better if you use one that open from the side), using your hands to press down the dough. Pre Bake the crust for about 10 minutes in pre-heated oven at 180°C;
- Cheesecake: Blend all the ingredients together for about 2 minutes, until smooth. Fill the Bre-baked crust with the cream and return to the oven at 160°C for about 30-40 minutes, until firm and fluffy in the middle;
- Jam: Blend the clementines with the water and maple syrup for 30 seconds, mix in the chia seeds and vanilla powder. Set aside for 15-20 minutes;
- Take the cheesecake out of the oven, scrap the sides of the pan and let it cool down for about 2 hours;
- Spread a thin layer of the clementine jam over the cheesecake and make decoration with some fresh clementine slices;
- Enjoy every happy bite!