Black Sesame Vegan Cheesecake
Ingredients
For the biscuit base
1/2 cup Almond Meal
1 cup Black Sesame Flour
1/2 tsp Bi Carb Soda
1/4 tsp Sea Salt
1/3 cup Honey or Rice Malt Syrup
1/3 cup Tahini (black or white)
1 tsp Vanilla Extract
2/3 cup Coconut Oil
1/2 cup Almond Meal
1 cup Black Sesame Flour
1/2 tsp Bi Carb Soda
1/4 tsp Sea Salt
1/3 cup Honey or Rice Malt Syrup
1/3 cup Tahini (black or white)
1 tsp Vanilla Extract
2/3 cup Coconut Oil
For the filling
1 can Coconut Cream (chilled in fridge)
3 cups soaked Cashews
2/3 cup melted Cacao Butter
3/4 cup Maple Syrup
The juice of 2 Lemons
Seeds from 1 large Vanilla Pod
Pinch of Salt
2/3 cup Sesame Flour
Instructions
- Preheat oven to 175C.
- In a small bowl, whisk together dry ingredients for base. In a large bowl mix the honey, tahini and vanilla. Add the dry to the wet and stir until well incorporated.
- Use your hands to mould into cookie shapes 1/4 inch thick, place on lined baking tray and bake for 18 mins, then transfer to rack to cool.
- Once cooled, blend in food processor with the coconut oil.
- Grease a 9inch spring form tin and tip in your cookie crumbs.
- Using your fingers press carefully and evenly on the base and edges to create an even crust. Bake for 20 mins at 160C.
- To make the filling scoop out the creamy coconut leaving liquid then blend all ingredients until smooth, pour into the cooled biscuit base and place in fridge to set for 6 hours at least.
- Decorate with pistachios, rose petals, coconut, blueberries & activated charcoal.
