I want to share this recipe that I love, is that I usually repeat, is delicious! It's like for special occasions and it makes a lot! It is a vegan cheesecake, buenisimo not only for vegan people but for those who do not tolerate much dairy, is sugar free, full of good fats, protein and fiber.
The filling.
1.-3 cups of merey soaked. They will look for Merey (Marañon/Cashew nut/india/cashew) crude, it is white, it has not been roasted and they will soak it for 5 hours in the fridge, they cover them completely with water, after the 5 hours they remove the water. Do not use any other dry fruit, it is not substitutable.
2.-From 1/3 to 1/2 cup of lemon juice. While + lemon You throw more is closer to the taste of a foot of lemon than to a cheesecake. 3.-1/2 Cup coconut oil. 4.-1 cup of granulated sweetener, preferably based on stevia, if it is for children do it with Xylitol (if so low amount to 3/4) or use coconut sugar, with the sugar I have in mind that now it would have sugar and more calories.
Preparation.
You will liquefy with patience all the ingredients, little by little for Q is creamy without lumps.
Crust/Edges.
1.-3/4 cup of natural roasted peanuts, liquefied only 15 sec., so that it is crushed.
2.-1/3 cup of striped coconut.
3.-1/2 Cup almond flour.
4.-1/2 Cup natural peanut butter.
5.-1/2 teaspoon sea salt + 2 sweetener envelopes.
Mix all very well, which is easy to compact, if you disarm add a little more peanut butter.
Place it in a round container, making the edges of the cheesecake, then add the filling, store in the freezer for approximately 3 hours, remove it 30 minutes before serving, it is stored in the fridge.
For topping, I grabbed 2 cups of strawberries as they were chopped in half, put them in a glass container, sprinkle on sweetener and place in the microwave for 5 min, wait for it to cool down and place it on top. You can also do it in a pot with a little more time, a little water, sweetener and strawberries. And if you give laziness buy a natural jam without sugar and ready 😋 😋