I had to come up with a desserts recipe for school that met a certain dietary restriction so I chose a lactose-free cheesecake. While making my recipe, I realized that it also fell under the raw-vegan, gluten-free, dairy-free, everything free category!! This recipe is actually amazing and I made it for my first time with nothing going wrong. My professor loved them and took some home! This can definitely be made in a springform pan if preferred, but I prefer the Verrine cups as it helps with portion control and it looks so pretty! Please try and let me know what you think!!
Ingredients (makes 12-18 verrines):
- 500g cashews, soaked overnight
- 100g dates
- 200g walnuts
- 200g almonds
- 2g salt
- 155g sugar
- 5g cornstarch
- 2 lemons
- 15mL warm water
- 600g frozen blueberries
- 90g coconut oil
- 20mL vanilla extract
- 100mL coconut milk
- 30g sweetened shredded coconut
Directions:
- Soak cashews overnight.
- To make base, place dates, almonds, walnuts, 5g sugar, and 2g salt in processor and pulse until fully combined (about 5 minutes). Add water if it isn’t grabbing.
- Place crust in verrine cups or springform pan and press down. Place in freezer until ready for use.
- Make blueberry compote. Whisk cornstarch, lemon juice from half of lemon, and warm water into bowl. Warm 300g of blueberries and 35g sugar in a pot over medium heat. Stir for a few minutes until juices begin to release. Add cornstarch and stir for for 2-3 minutes smashing some blueberries. Mixture should thicken. Remove from heat and strain into small bowl. Keep both liquid and solids and set aside.
- To make filling, place cashews, lemon juice, 125g sugar, coconut oil, and vanilla into food processor and process until smooth (7-10min).
- Separate the filling in 3 equal parts. Add coconut milk to one of three mixtures and combine.
- Place one cashew mixture back into processor with 150g blueberries and blend until combined. Set aside.
- Place the last cashew mixture back into processor with remaining 50g blueberries and blend until combined.
- Get date base from freezer. With a piping bag, pipe the most blueberry layer in first, followed by the second blueberry layer, then the coconut layer so it creates an ombré.
- Drop little spoonfuls of blueberry compote on top and swirl around. Place in freezer until semi solid.
- Before serving place reserved blueberry on top with shredded coconut.
that sounds delicious. and beautiful presentation too 🙂
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Thank you so much!
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