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.

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