Vegan cheesecake without baking
- Prep Time1 hr
INGREDIENTS
For the bottom:
- 200 g speculaas
- 30 g coconut oil
For the topping:
- 250 g millet
- 700 ml water
- 3 cups bedda Creamy Spread Plain
- 220 g coconut oil
- 1 tsp salt
- 100 g agave syrup
- 1 vanilla pod (pulp)
- 1 lime (zest and juice)
- 1/2 orange (the juice)
- use bedda Chocolate Pudding as a sauce.
INSTRUCTIONS
1
Cook the millet with about 700 ml of water until very soft. Almost boil away.
2
For the base, finely crumble the speculaas and mix with the coconut oil.
3
Mix the ingredients for the topping until homogeneous.
4
Press the speculaas mixture firmly into a 23 cm springform pan and spread the mixture for the topping on top.
5
Place the cake in the refrigerator overnight.
6
Garnish as desired. We have chosen coconut flakes, speculoos and orange.
7
Tip: Boil the bedda Chocolate Pudding briefly in a saucepan so that it becomes liquid and serve with the cake as a sauce.
