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This is a rich and creamy vegan cheesecake featuring the tropical, tangy flavor of lilikoi (passion fruit). This no-bake dessert has a smooth cashew-based filling and a crunchy, chocolatey crust made from almonds and cacao, beautifully decorated with edible cornflowers.
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Prepare the crust by blending soaked almonds, coconut flakes, cacao powder, and sweetener, then press it into a pan. → Make the filling by blending cashew nuts, lilikoi juice, water, coconut oil, and sweetener until smooth. → Pour the filling over the crust and garnish with corn flowers. → Chill the cheesecake in the refrigerator for at least 4 hours until set. → Remove from the pan, slice, and enjoy.
Prepare the crust by blending soaked almonds, coconut flakes, cacao powder, and sweetener, then press it into a pan. → Make the filling by blending cashew nuts, lilikoi juice, water, coconut oil, and sweetener until smooth. → Pour the filling over the crust and garnish with corn flowers. → Chill the cheesecake in the refrigerator for at least 4 hours until set. → Remove from the pan, slice, and enjoy.
This is a rich and creamy vegan cheesecake featuring the tropical, tangy flavor of lilikoi (passion fruit). This no-bake dessert has a smooth cashew-based filling and a crunchy, chocolatey crust made from almonds and cacao, beautifully decorated with edible cornflowers.
Prepare the lilikoi juice. Cut fresh passion fruits in half, scoop the pulp into a fine-mesh sieve placed over a bowl, and press with a spoon to extract the juice.
Soak the almonds in water for at least 8 hours. After soaking, drain them completely.
Prepare the crust. Place the soaked and drained almonds, coconut flakes, cacao powder, and sweetener into a food processor. Pulse until the mixture is finely chopped and begins to stick together.
Transfer the crust mixture to a 6-inch springform pan. Press it down firmly and evenly on the bottom and up the sides to form a solid crust. A small cup can be helpful for this.
For the filling, add the cashew nuts, lilikoi juice, water, coconut oil, and sweetener to a high-speed blender.
For a richer flavor, you can use 300g of lilikoi juice instead of 120g of juice and 180g of water if you have enough passion fruits.
Soaking the almonds is essential for achieving the right texture for the crust.
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