vegan and gluten free
Raw Cheesecake is a fresh and delicious dessert, perfect for those who cannot give up dessert at the end of a meal!
This time, in addition to being gluten and butter free, it is also vegan.
The base is made from butter-free and lactose-free whole-grain buckwheat cookies and I used coconut oil to bind.The two creams are composed of; a homemade red fruit jam with only water and agave syrup while the white cream was made with vegetable yogurt with almonds flavored with vanilla flavor. It’s easy to make and you can decorate it with dark chocolate flakes. I assure you that with every bite you won’t be able to say enough!
Now I leave you to the recipe of my Cheesecake without vegan and gluten-free cooking!
5 Wholemeal Buckwheat Biscuits
2 tsp of Coconut Oil
100 g of Red Fruits
1 tsp of Agave Syrup
100 gr of vegetable Almonds Yogurt
150 ml of sugar-free Almond Milk
10 g of Rice flour
2/5 g of Agar Agar
Q.b. Natural vanilla flavor
Blend the biscuits in a blender, transfer them to a springform tin, compact the base well and let it rest in the fridge for 10 minutes.
Prepare the red fruit jam; in a saucepan add the water, the red fruits and the agave syrup, cook over low heat until a puree is created. Set aside and let it cool.
As soon as it has cooled, take the base from the fridge and pour the jam, put it in the fridge for another 5 minutes.
In a bowl, pour the almond yogurt.
In a saucepan, add the almond milk, the sifted flour, and the agar agar, with a whisk, mix over low heat until all the ingredients thicken. Pour the cream into the yogurt and mix all the ingredients well.
Take the base from the fridge and pour the yoghurt cream up to the edge. Let it rest in the refrigerator for 3 hours.
Serve with red fruits and some fresh mint leaves.