Vegan raspberry cheesecake
Ingredients for 2 small cheesecakes:
3 full grain biscottes, such as Knuspi
1 tablespoon grated coconut
3 tablespoons of melted coconut butter
2 tablespoons carob syrup (or molasses)
2-3 drops of coconut flavoring
15-20 raspberries
2 tablespoons brown sugar
3 tsp stevia in powder
2 tablespoons grated coconut
3-4 drops of coconut flavoring
2 teaspoons of tahini (sesame paste)
100 g of tofu
100 ml of coconut milk
1 g agar-agar
1 tablespoon brown sugar
Raspberries to decorate
Preparation:
Crush the biscottes into fine crumbs. Mix in a bowl with the coconut, butter, syrup and flavoring. Stir with a wooden spoon until completely homogeneous.
Divide the mixture in two square stainless steel molds of 10 cm per side. Press down well. Refrigerate.
In another bowl, crumble the tofu and mix with the crushed raspberries. Add sugar and stevia, coconut, tahini and aroma. Stir everything until smooth and creamy substance. Bring the coconut milk to a boil with a tablespoon of sugar and the agar-agar. Heat to dissolve the agar. Cool slightly and add to first mixture. The cream obtained is in an indeterminate pastel color. Optionally, you can insist on the pink with a little natural red coloring.
Distribute the tofu mixture on the biscuit basis and refrigerate for several hours.
Before the presentation, remove the vegan cheesecakes from their molds and garnish with fresh raspberries.