VEGAN CHEESECAKE WITH CHOCOLATE CHIP COOKIE CRUST
This Vegan Cheesecake with Chocolate Chip Cookie Crust is unbelievably creamy & tastes like the real thing, without dairy. A combination of two classics!
Servings: 8-12
INGREDIENTS
Crust:
- 1 tablespoon flax meal + 2 1/2 tablespoons water
- 2 1/4 cups oat flour*
- 1 cup almond meal/flour
- 1 tablespoon tapioca starch
- 1 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 2/3 cup coconut sugar
- 1/3 cup coconut oil, melted
- 1/4 cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 1/2 cup dark chocolate chips
Filling:
- 2 12-ounce packages silken tofu*, drained
- 1/3 cup maple syrup or agave nectar
- 1/4 cup coconut sugar
- 3 tablespoons lemon juice
- 2 tablespoons oat flour*
- 2 tablespoons almond butter
- 1 tablespoon tapioca starch
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- Optional: 1/4 cup dark chocolate chips, melted, for topping
INSTRUCTIONS
For full instructions you can go to emilieeats.com.
0 Response to "VEGAN CHEESECAKE WITH CHOCOLATE CHIP COOKIE CRUST"
Post a Comment