INGREDIENTS For The Dough: 400 g flour200 ml lukewarm plant-based milk (such as almond, soy, or oat milk)65 g vegan butter (room temperature)10 g instant yeast60 grams of granulated sugar1 packet of vanilla sugarPinch of salt For The Strawberry Sauce: 200g frozen strawberries60 grams of granulated sugar1 tablespoon lemon juice1 tablespoon cornstarch50ml of water For […]
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INGREDIENTS 👇 Base: Use vegan-friendly biscuits for the base.Filling: 500g vegan cream cheese (such as cashew-based or almond-based)50g vegan chocolate hazelnut spread300ml coconut cream or other vegan heavy cream alternative FOR DECORATION: vegan chocolate ganache: 200g vegan chocolate (dairy-free)200g coconut cream or other vegan heavy cream alternativeMelt the chocolate and coconut cream together, then let
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INGREDIENTS😍 To make the sable;80 grams AP flour 20 grams icing sugar 14 grams almond flour50 grams cold butter (cut into cubes)1 tbsp aquafaba 1 tsp Ruby red reddish powder Pinch of pink salt To make the filling😍 1 cup frozen raspberry1 cup water1 tbsp lemon juice 1 tsp agar agar powder1/2 tsp ruby red
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Ingredients: Tart Shell1 1/2 cup of gluten free flour 1/3 cup of raw cane sugar 100 gram cold coconut spread 1 tsp pure vanilla extract Pinch of pink salt Method: To make the crustPlace all ingredients in a food processor, pulse to combine well. Press dough to bottom and sides of the tart pan, place
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Recipe: Ingredients for the crust; 1 3/4 cup regular flour1/3 cup raw can sugar100 gram regular / dairy-free butter1 tsp vanilla extract Pinch of salt Ingredients for the filling; 1 cup sweet pineapple juice (pulps discarded)1/8 cup passion fruit juice (seeds discarded)2/3 cup almond milk 4 tbsp sugar of choice (adjusts to taste)2 tsp agar
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Fit Cranberry GINGERBREAD cheesecake (no bake, no sugar, GF) 18 cm Dough:– 1 cup oat flour– 1/2 cup buckwheat flakes– 1/2 ground almonds– 1/4 cup agave syrup– 1,5 tbsp gingerbread spice mix– pinch of Himalayan salt– 2 spoons of coconut oil– a little water Mix all and put into the fridge in the mold (
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Ingredients: ▫️Crust:180 g all spelt flour 50 g almond meal100 g vegan butter 2 tbsp coconut sugar2 tbsp cold water Combine all ingredients. Refrigerate for 30 minutes. Preheat the oven 180. . Bake for 30-35 minutes. ▫️Ganache:150 g chocolate 70% or more1 c coconut cream2 tbsp maple syrup (more if needed)1-1,5 avocado Melt chocolate. Add
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▶️▶️ SALTED ALMOND HEALTHY BLUEBERRY Cheesecake 18 cm ▶️Recipe: ✅ 1 1/2 cup oat flour✅ 1/2 cup grated almonds✅ 1/4 cup maple syrup✅ pinch of Himalayan salt✅ 3 spoons of Almond Butter✅ a little waterMix all and put it to fridge ( min 30 min) ▶️Filling: ✅ 1 cup blueberries/blackberries. ✅ 1 cup coconut milk✅
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Ingredients: Charcoal Shortbread Crust; 3 cups gluten-free flour1/2 cup raw cane sugar3 tsp activated charcoal powder 1 tsp almond milk200 grams dairy free butter (solid)1 tsp pink salt2 tsp pure vanilla extract• Chocolate Pudding;1/3 cup dark chocolate1/3 cup milk chocolate 3 cups almond milk2 tsp agar agar powder1 tsp coffee powder Pinch of pink salt
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🍓Vegan&GF Strawberry cheesecake!🍓 What’s inside👇💚Oatmeal almond base💚Strawberry yogurt cheesecake💚Strawberry lemon jelly layer Ingredients:👇 Base:135gr (1 1/2 cups/ 4.8 oz) Oats60gr (1/2 cup/ 2.1 oz) Almonds75gr (1/3 cup/ 2.6 oz)Vegan butter2 DatesPinch of Salt⠀Strawberry cheesecake:🍓 295gr (1 1/3 cups/ 10.4 oz) Cream cheese8gr (4 tsp/ 0.28 oz) Agar agar250gr (1 cup + 3 tbsp/ 8.8 oz)
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