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This is a delightful no-bake, vegan cheesecake with a vibrant tropical flavor. It features a creamy, tangy lilikoi (passion fruit) filling set on a rich, chocolatey crust made from almonds and coconut. It's a simple, healthy, and visually stunning dessert.
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Process soaked almonds, coconut flakes, cacao powder, and sweetener to make the crust. Press it into a tart pan. → Blend soaked cashews, lilikoi juice, water, coconut oil, and sweetener until completely smooth to create the filling. → Pour the filling into the crust and garnish with corn flower petals. → Chill the cheesecake in the fridge for at least 4 hours to set before serving.
Process soaked almonds, coconut flakes, cacao powder, and sweetener to make the crust. Press it into a tart pan. → Blend soaked cashews, lilikoi juice, water, coconut oil, and sweetener until completely smooth to create the filling. → Pour the filling into the crust and garnish with corn flower petals. → Chill the cheesecake in the fridge for at least 4 hours to set before serving.
This is a delightful no-bake, vegan cheesecake with a vibrant tropical flavor. It features a creamy, tangy lilikoi (passion fruit) filling set on a rich, chocolatey crust made from almonds and coconut. It's a simple, healthy, and visually stunning dessert.
First, prepare the lilikoi juice. Cut the passion fruits in half, scoop out the pulp into a fine-mesh sieve set over a bowl.
Press the pulp with the back of a spoon to extract all the juice, leaving the seeds behind.
For the crust, soak 120g of almonds in water for at least 8 hours.
For the filling, add 200g of soaked cashew nuts, 120g of the prepared lilikoi juice, and 180g of water to a high-speed blender.
Add 100g of coconut oil to the blender.
For a richer flavor, you can replace the 120g of lilikoi juice and 180g of water with 300g of pure lilikoi juice if you have enough passion fruits.
Soaking the almonds for the crust and cashews for the filling is essential for a smooth texture and easier processing.
This is a raw, no-bake recipe, relying on the coconut oil to solidify and set the cake in the refrigerator.
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