Chamomile Vanilla Cheesecake – a rolled oats base, topped with coconut cream mix
ingredients
(serves 8)
Prep: 30mins
Chill time: 6 hours or overnight
For the crust
2 cups rolled oats
½ tsp sea salt
2 tbsp coconut oil solid
2 ½ tbsp cashew butter
2 tbsp maple syrup
1 cup fresh strawberries for garnish
For the filling
400ml can chilled coconut milk
(use only the thick cream from top of the can)
3 tbsp loose chamomile tea or
6 x chamomile tea bags
1 ½ cups (200g) cashews *soaked
½ cup maple syrup
½ cup (125g) coconut yoghurt
1 tsp vanilla extract
½ tsp vanilla bean paste
3 tbsp coconut oil solid
how to make it…
1. Line a 7″ springform cake pan with parchment paper and set aside.
2. To make the crust, add the rolled oats and salt to a food processor and blitz
for a couple of minutes until they form a fine crumb consistency.
3. Add the coconut oil, cashew butter and maple syrup and continue to
process for a few more minutes until the ingredients begin to stick together
to form a dough.
4. Press the dough into the base of the cake tin and use a flat bottomed glass
to even it out. Set aside.
5. For the filling, add the coconut milk to a saucepan with the chamomile tea
and bring to a simmer.
6. Allow the mixture to simmer on a low heat for 5 minutes, then pass the
mixture through a sieve to remove the chamomile tea.
7. Add the strained coconut milk to a high speed blender along with the
soaked cashews, maple syrup, coconut yoghurt, coconut oil, vanilla extract
and vanilla bean paste.
8. Blend the mixture until its smooth and creamy. Pour the cheesecake mixture
into the tart shell and place in the freezer to set for at least 6 hours.
10. Once set, remove the cake from the tart tin while it’s still frozen.
11. Allow to defrost for 40 minutes before serving and decorate the top with
fresh sliced strawberries.
12. This cake will store in the fridge in an airtight container for a few days,
alternatively you can freeze it in portions and defrost as needed.
Recipe from www.veganeasy.org
To prepare the soaked cashews: Place the cashews in a bowl with filtered water and allow them to soak for 4 hours. Rinse them clean and drain before use. Chilled coconut milk – refrigerate the can of coconut milk overnight, then use only the thick cream from the top of the can, discard the liquid.
