椰子青柠芝士蛋糕
Raw coconut & lime cheesecakes
材料
1杯(110克)胡桃
¼克(30克)杏仁面粉
¼杯(50克)Bioglan椰子油
1大匙蜂蜜/纯枫糖浆/麦芽糖浆
椰丝和青柠果皮丝,装饰用
馅料
1½杯(225克)腰果,隔夜浸软
½杯(50克)干椰丝
2小匙青柠果皮屑
1/3杯(80毫升)青柠汁
2大匙蜂蜜/纯枫糖浆/麦芽糖浆
1小匙香草精
不含:乳制品、麸质
做法
- 把除装饰料外的材料用食物搅拌机搅打至完全融合,但可见小块食材。把混合物分别压进6个1/3杯(80毫升)容量的蛋糕模中,放入冰箱冷冻。
- 准备馅料:把沥干水分的腰果和剩余材料加入洗净的食物搅拌机搅打至柔滑。
- 把馅料倒在冷冻好的模中,再放入冰箱冷冻3小时至紧实。享用前取出,放置至室温,缀以椰丝和青柠果皮丝即可。
Ingredients
1 cup (110g) walnuts
¼ cup (30g) almond meal
¼ cup (50g) Bioglan
Coconut Oil
1 tablespoon honey, pure maple syrup or rice malt syrup
shredded coconut and grated lime zest, to garnish, optional
Filling
1½ cups (225g) cashews, soaked
in water overnight
½ cup (50g) desiccated coconut
2 teaspoons grated lime zest
1/3 cup (80ml) lime juice
2 tablespoons honey, pure maple syrup or rice malt syrup
1 teaspoon vanilla extract
free from : dairy, gluten
Method
- Put walnuts, almond meal, coconut oil and honey or syrup in a food processor. Process until combined but still slightly chunky. Press mixture into base of six ¹/³ cup (80ml) capacity silicone muffin moulds. Refrigerate while you make the filling.
- To make filling, add drained cashews and remaining ingredients to cleaned food processor. Process until completely smooth.
- Pour filling onto bases. Refrigerate for at least 3 hours or until completely firm and set. Bring the cheesecakes to room temperature before serving, garnished with shredded coconut and grated lime zest (if using).