Creamy vegan coconut cheesecake - no-bake young coconut cake
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Składniki
BOTTOM LAYER
  • 100g walnuts
  • 100g rolled oats
  • 50g agave syrup
  • 50ml coconut water
  • 100g desiccated coconut
  • ⅓ teaspoon salt
LIGHT COCONUT LAYER
  • 200g cashew nuts (soaked overnight)
  • 180ml coconut water from young coconut
  • 165g coconut pulp (coconut's interior)
  • 150 g coconut oil (melted)
  • 150g agave syrup
  • 2 tablespoons lemon juice
  • seeds of 1 vanilla pod
DARK COCONUT LAYER
  • 3 tablespoons of light coconut layer
  • 1 tablespoon cocoa powder
  • 1 teaspoon water
Wykonanie
  1. Crack the young coconut, spill coconut water into a separate bowl, hollow the interior of coconut (the pullp) and place in a separate bowl.
BOTTOM LAYER
  1. All ingriedients for this layer place in a blender and blend until you get a uniform and firm texture. Line cake tin with a diameter of 21 cm with baking paper and spread the dough into the bottom of the mold. Press with fingers and place in the fridge.
LIGHT COCONUT LAYER
  1. All the ingredients for this layer place in a blender and blend until you get a creamy mass, without lumps. Then put the in the separate bowl 3 tablespoons of mass and set aside. The rest of the creamy mass pour onto the bottom layer in cake tin.
DARK COCONUT LAYER
  1. Mix 3 tablespoons of light coconut layer and mix with 1 tablespoon of cocoa powder and 1 teaspoon of water. Then pour it with a thin trickle on the light coconut layer and using toothpicks create "flourishes".
  2. Then place the cake in the refrigerator overnight or for 4 hours in the freezer.
Recipe by Karolina Gawrońska - Fundacja Roślinna at https://karolinagawronska.pl/vegan-coconut-cheesecake/