• RecipesVegan Gluten Free Cheesecake Recipe (Tiramisu)
Vegan Gluten Free Cheesecake Recipe (Tiramisu)

Vegan Gluten Free Cheesecake Recipe (Tiramisu) Recipe

By Peanut Palate

Ingredients

For the Base

½ cup almond flour

6 tbsp Medjool dates pitted

½ tsp vanilla extract

⅛ tsp instant espresso powder

1 tbsp warm water

pinch pink salt

For the Chocolate Filling

¾ cup raw cashews boiled in hot water for a half hour

6 tbsp Medjool dates pitted

3 tbsp agave syrup

3 tbsp oat milk

2 tbsp cacao butter melted

1 tbsp unsweetened chocolate melted

½ tsp light molasses

½ tsp vanilla extract

¾ tsp instant espresso powder

pinch pink salt

For the Creme Layer

¼ cup raw cashews boiled in hot water for a half hour

2 tbsp oat milk

1 tbsp cacao butter melted

1 tbsp agave syrup

½ tsp vanilla extract

pinch pink salt

For the Topping

extra instant espresso powder

dark chocolate shavings shave off a dark chocolate bar

Instructions

1Blend all the crust ingredients in a food processor. Once a soft dough forms, pat it down into a springform cake pan

2Blend together all ingredients for it until a smooth mixture forms, then pour that over the crust. Use a spatula to smooth it out if necessary.

3Blend together all ingredients for it until a smooth mixture forms. Then layer that on top of the chocolate layer.

4Use a fine mesh strainer and pour some instant espresso powder through it. Sprinkle it all over the cake and then shave chocolate pieces on top if desired.

5Freeze for about 6 hours, or until solid.

6Pop off the sides of the springform cake pan when ready to eat. Leave it to thaw until it is softened to the desired consistency. You can also use a knife run under boiling hot water to make it easier to cut a clean slice before serving.

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.