With all the excitement of petes pops competition last night I completely forgot to post my faux cheesecake. As with most of my dishes it was an experimental one but Im eating my second slice for breakfast which is generally a good indication of its yumminess. Rosewater and acai berry cheesecake with a mulberry, sunflower seed base topped with a kiwi jam, figs and pumpkin seeds For the based: Blend mulberries and sunflower seeds. 2 to 1 in ratio. I added a little date paste that I had made but a tiny squeeze of agave with help it bind also. Press into silicone mould For the filling: Blend - 1 packet of Art of Zen Foods yummy violife cream cheese 1 block of clearspring organic tofu 2 tablespoon of acai berry powder A glug of rosewater And a generous squeeze of agave (Flavour to you liking) Pour the filling over the base and into the freezer for an hour or two or until set. For the topping: Peel and chop a handful f kiwi Pop them in a pot and drown them in agave and a squeeze of lime Bring to boil, reduce and let it simmer until it forms a more gelatinous consistency Remove cake from mould and spread kiwi mix over it Sprinkle with pumpkin seeds and a few pretty little figs Yummmmmyyyy. You can follow this recipe and replace the rosewater and acai with whatever takes your fancy. Lemon, orange, lime Peanut butter, raw cacao... The possibilities are endless. Now excuse me while I cut another slice to have with my mint tea. Oh the indulgence! #imalittlevegan #artofzenfoods #vegan #fauxcheesecake Have a wonderful day ❤️ Louise
Posted on: Tue, 14 Oct 2014 09:35:38 +0000
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