Madeline’s Cuisine implineste 1 anisor! Pentru mine inseamna foarte mult aceasta zi si un asa eveniment trebuie onorat cu o super reteta, nu? :) V-am pregatit un cheesecake vegan cu ciocolata, delicios si sanatos, il putem savura cu mai putine remuscari. Si cu un pahar de sampanie alaturi, daca tot sarbatorim :)

Ingrediente:

  • 1 cana de nuci
  • 1 cana de curmale fara samburi
  • 1/2 cana de fulgi de cocos
  • 4 lg ulei de cocos
  • 600g silken tofu (sau tofu simplu desarat foarte bine)
  • 200g ciocolata neagra de calitate
  • 100g sirop de artar
  • 1 praf de sare
  • pentru decor: boabe de rodie si sirop de ciocolata (2 lg sirop de artar+2 lgt cacao)

Procesam nucile, curmalele si fulgii de cocos in robotul de bucatarie pana se maruntesc bine de tot, apoi adaugam si uleiul de cocos si mai mixam putin. Presam compozitia intr-o tava rotunda cu fund detasabil (a mea are 22cm diametru).

Pentru crema topim ciocolata la bain-marie, apoi o introducem in blender alaturi de tofu, siropul de artar si praful de sare. Cand avem o crema fina, satinata, o turnam peste blat si introducem cheesecakeul in congelator sa se intareasca, dar nu de tot, cam 2 ore sa zicem.

Inainte de servire il decoram artistic cu rodie, sirop de ciocolata si lumanarica onomastica :) Multi ani traiasca! :)

ENGLISH VERSION

Madeline’s Cuisine is turning 1! This means so much to me, and such an event had to be honored with an amazing recipe, right? :) I prepared for you a vegan chocolate cheesecake, delicious and healthy, so you can enjoy it without any guilt feelings. And with a glass of champagne, because we are celebrating, right? ):

Ingredients:

  • 1 cup walnuts
  • 1 cup pitted dates
  • 1/2 cup coconut flakes
  • 4 tbsp coconut oil
  • 600 g silken tofu (or well desalted regular tofu)
  • 200 g dark chocolate
  • 100 maple syrup
  • 1 pinch of salt
  • for decorating: pomegranate and chocolate syrup (2 tbsp maple syrup and 2 tsp cocoa)

Process the walnuts, dates and coconut flakes in the food processor until finely ground, then add the coconut oil and process some more. Press the mixture onto a pan with detachable bottom (mine has 22 cm diameter).

For the filling melt the chocolate and put it in the blender along with the tofu, maple syrup and pinch of salt. When you have a smooth, satin cream, pour it over the crust and put the cheesecake in the freezer to harden, but not too much, just approximately 2 hours.

Before serving decorate with pomegranate, chocolate syrup and birthday candle :) Happy birthday to me! :)

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