Vegan brownie cheesecake by @vegaliciously ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ CRUST: • 1/2 cup cooked (!) adzuki beans, 5 medjool dates, 2 tbs maple syrup, 25 gr. raw unsweeted cocoa powder, 1 tbs coconut oil, 2tbsp vegan chocolate chips: Preheat the oven to 180 degrees. Blend all the ingredients except the chocolate chips. Once the mixture is well blended add the chocolate chips. Put the daugh in a muffin pan (I got 6 little muffins) and bake for 15 min. Let the brownies cool and once they're at the room temperature blend until you get a "crumbly consistency". Add 2 tbsp of peanutbutter and press the mixture onto the bottom of a mini cheesecake pan.⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
FILLING: 1 1/2 cups cashew nuts, 2 tbsp cacao powder, 4 tbsp maple cyrup, 1/2 cup coconut cream: let the cashewnuts soak for 12 hours, drain and Blend them with all the ingredients until u get a smooth cream. Put the mixture on the crust, put a layer of hazelnuts and let it in the freezer for 12 hours.⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
TOPPING: vegan chocolate & raspberries. Melt the chocolate and decorate the top with it 🦄 put as many raspberries as you can! Let thaw 20 min before having a slice of it! .
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