Biscoff Cacao Vegan Cheesecake
Why You’ll Love It
Nutritious and healthy
Versatile and Customizable
Quick, Easy and Convenient
Recipe Cost Breakdown
For the Base
½ cup brazil nuts: $2.71
½ cup salted almonds: $2.74
¼ cup cacao powder: $0.78
4 Biscoff cookie: $0.48
6 medjool dates: $2.64
1 tbsp cashew butter: $0.36
For the Vanilla Filling
1 cup cashews: $3.64
½ cup full fat canned coconut milk: $1.09
¼ cup pure maple syrup: $1.74
⅓ coconut yogurt: $0.88
1 tbsp lemon juice: $0.16
1 tsp vanilla: $1.24
¼ cup coconut oil: $0.08
For the Biscoff Drizzle
1 cup cashews: $3.64
½ cup full fat canned coconut milk: $1.09
¼ cup pure maple syrup: $1.74
⅓ coconut yogurt: $0.88
6 Biscoff cookies: $0.72
Total Cost: $26.61
What You’ll Need
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Ingredients
Adjust Servings
| ½ cup brazil nuts | |
| ½ cup salted almonds | |
| ¼ cup cacao powder | |
| 4 Biscoff cookies, crushed | |
| 6 medjool dates, putted | |
| 1 tbsp cashew butter | |
| For the Biscoff Drizzle: | |
| 1 cup cashews, soaked for 4 hours; rinsed and drained | |
| ½ cup full fat canned coconut milk, chilled | |
| ¼ cup pure maple syrup | |
| ⅓ cup coconut yogurt | |
| 6 Biscoff cookies, crushed |
For the Vanilla Filling
| 1 cup cashews, soaked for 4 hours; rinsed and drained | |
| ½ cup full fat canned coconut milk, chilled in the refrigerator | |
| ¼ cup pure maple syrup | |
| ⅓ cup coconut yogurt | |
| 1 tbsp lemon juice | |
| 1 tsp vanilla | |
| ¼ cup coconut oil |
Nutritional Information
304 Calories
19g Total Fat
47g Sodium
30g Total Carbs
3g Fiber
12g Sugar
5g Protein
Directions
1.
Grease silicone tray molds with coconut oil.
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2.
For the base, add brazil nuts, almonds, cacao powder and biscoff cookies to a food processor and blend until mixture becomes a crumb consistency. Then add dates and cashew butter until the mixture sticks together to form a sticky dough. Transfer mixture to silicone molds and press down smoothly with your hands or a cake spatula, if you have one; set in the freezer for at least 1 hour.
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3.
For the vanilla filling, add all of the ingredients to the food processor and blend until smooth. Transfer to the silicone mold tray and return to the freezer to set for at least 2 hours.
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4.
For the Biscoff drizzle, add all of the ingredients to the food processor and blend until smooth. Transfer to a pastry piping bag or a plastic bag (remove the corner) and allow to set in the fridge for about an hour. When ready to decorate, creatively pipe the Biscoff mixture on top of the cheesecake. Option to sprinkle crushed Biscoff cookies and or top with dried bananas or fresh fruit.
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5.
Return to the freezer until 30 minutes before you are ready to eat.
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