Vegan Cheesecake with Hemp Seeds and Maple Syrup



Crust: 225g nuts

60g sunflower seeds

45g shelled hemp seeds

15 dates, pitted

2 Tbsp coconut butter

1g salt

Cream: 250g cashew nuts

80g pumpkin seeds

1g vanilla beans

100ml coconut butter

80 ml maple syrup

25 ml lemon juice

Topping: 40g shelled hemp seeds

40 ml maple syrup


Hydrate the cashew nuts and pumpkin seeds for at least 2 hours.

Blend the hemp seeds, sunflower seeds and nuts at maximum speed for 2 min. Separately, blend the dates with the coconut butter and salt. Add the mix to the nuts and blend for 1 min. Flatten the obtained dough in a round shape with a 20cm diameter, with detachable ring. Refrigerate for at least 30 min.

Blend the cashew nuts and pumpkin seeds at maximum speed for 2 min. Add the coconut butter, maple syrup and lemon juice. Blend for 1 min. But the mix over the crust and refrigerate for at least 2 hours.

Take the form out of the fridge 15 minutes before serving. Put it on a plate and decorate it with the hemp seeds and maple syrup.

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