- TM 31
Ingredients
Base
- --- Soaked Almonds, (2C soaked or 1.5 unsoaked)
- 8-10 pitted dates
- Shredded coconut, (1/4 Cup)
- 1 tsp Vanilla Bean Paste
- 1 pinch Himalayan Rock Salt
- 3 tbsp Cacao
Filling
- raw cashews, (3 1/4C soaked or 2.5C unsoaked)
- 1 lemon
- 1 Small Lime
- Rice malt syrup, (1/2 C)
- 1 vanilla bean pod, (Seeds only)
- water, (1/4 C)
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Blend the almonds on Speed 9 for 4 seconds
2. Add remaining ingredients and blend to combine (Speed 9 for 10 seconds)
3. Mixture will be crumbly but pour into prepared tin and press into base and sides
4. Set in freezer
1. Combine all ingredients until it smooth (speed 10 for about 2-3 minutes)
2. If mix is too firm just add some water until it forms your desired consistency
3. Pour into prepared case and set in freezer for 3 hours
Base
Filling
Tip
Keeps for 48 hours
For the filling just halve the lemon and lime and add into the bowl - no need to zest or juice
Thermomix Model
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Recipe is created forTM 31
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Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
It was the first time I'd made a vegan cheesecake and I had to make some changes to the recipe, but it turned out really lovely. I wasn't quite sure what to do with putting the citrus in the filling so I combined your recipe with another and added the juice and finely grated peel of 3 limes, 150g of coconut cream, 1/3 cup coconut oil, and 1/3 cup brown sugar (I didn't have syrup). So pleased with how it tasted, I will definitely try it again and experiment with the filling.