Yesterday, I made these lovely vegan gluten-free red currant cheesecake bars! yes!
Will you join me for a cheese cake bar & some tea?
Recipe: For 12 larger bars
For the crust:
1/2 cup Brazil nuts
3/4 cup Gluten-free small-sized oats
1 cup pitted dates
if too dry: add 1 tablespoon of water
pinch of pink salt
For the yummy filling:
1 cup of soaked cashews, rinsed & drained
300 gr coconut cream. I bought it just like that in a store. This is hard solid coconut cream, cut up into smaller pieces.
1/4 cup agave syrup
juice of 1/2 organic lemon
zest of that same 1/2 organic lemon, zest it into very small pieces, only the yellow part!
1 teaspoon home-made vanilla extract
For the red currant swirls:
1 cup fresh cleaned, no stalks, red currants
2 tablespoons agave syrup
- Make the crust. Take your food processor & place S-blade in. Add Brazil nuts, oats & dates. I mixed it all but my mix was a bit too dry so I added 1 tablespoon of water. Mix again until it all comes together. Check with your fingers if it sticks. It did! Take a cheesecake pan & grease the base & sides with coconut oil to prevent sticking. I use a tin that was 17 cm x 17 cm. Press all of the dough into the base of your pan, pressing it firmly down & divide it equally. Place into the fridge to get a bit hard.
- Now, make the yummy filling. Place soaked cashews into food processor & mix until nearly completely smooth. Set aside. Take your Kenwood machine & place the whisk paddle in. In the pot below, add chopped hard coconut cream bits & whisk until it looks like a light whipped consistency. I turned my power onto full-speed for this. I scraped out the leftover hard small bites & vitamixed them into my blender until completely smooth. I added them back. It took me only a few minutes until fluffy & whipped. Add lemon juice, lemon zest, agave & vanilla. Whisk together. Now, add cashews to the pot. Whisk until fully mixed in. This took the machine only a minute or two. Taste. It tastes heavenly! Yum yum too! Take the chilled cheesecake pan with the base out of the fridge. Smear your filling all over the base, evenly divided & use a hand spatula to do so. It is so easy this way! Place into the fridge for a few minutes while you make the top.
- Make the swirled topping. Clean your food processor & place the S-blade in. Add red currants & agave. Blend until it is fully mixed. Taste. The red currants were still a bit sour but also sweet. That is what I wanted to create. Pour this over the top of your cheesecake & with help of the stalk of a fork, move it up & down & all over the surface of the cheesecake. Push your stalk a bit into the white coconut-cashew mix to let the top drizzle into the cheesecake to get this look at the end,…the marbled effect,…see photos above. I think you could do it more neatly that I did but I never have done this before,..so don’t judge me too fast, right? You also could leave the topping just like that of you like,…it is up to you. See that you have used up all of the topping liquid. Place into the freezer & freeze for about 3 hours. Take it out & wait for 10 minutes. Carefully remove the sides of the pan. Now, with help of a large palet knife, remove the bottom of your cheesecake. Place onto a fitted clean white plate. Enjoy a small piece after dinner & place the cheesecake into the fridge for the rest of its days. I liked the flavour of the cheesecake the most, the next day. It was way better, I believe. So, take it out of the fridge, 10 minutes or so before devouring. One bite is pure heaven. It will not melt in your fridge because of the coconut cream! Enjoy a piece in your garden with a lovely tea on the side & with a loved one besides you! =:) MMMMM! Recipe adapted from here! ♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!