No bake 'brown sugar' crust filled with a fermented chocolate cheesecake filling and peanut caramel sauce on top
Servings 6
Ingredients
Brown sugar Crust
70gground almonds
50goat flour
10gcoconut flour
50gcoconut sugar
pinchsea salt
20gcocoa butter or coconut oilmelted
water, as needed to bind
Fermented Cashew
100gcashewssoaked 20 mins in warm water and drained
1-2 probiotic capsules emptied
75gwateror as needed to blend smooth
Fermented Chocolate ‘Cream Cheese’ Filling
1recipe cashew cheeseabove
80gcoconut sugar or maple syrup
50gcoconut oilmelted
10gcocoa buttermelted
15gcocoa powder
¼tspsea salt
Tamarito taste
Peanut Caramel Topping
100groasted peanutswhole, halved or chopped
80gmaple syrup
80goatly non dairy creamor your preferred non dairy cream
¼tspfine sea salt
Instructions
Brown Sugar Crust
In a food processor blend cashews into a fine meal, or omit this step if using ground almonds.
Add the next set of ingredients and process just to combine.
Add the third set of ingredients and blend until the dough comes together but not into a ball.
Finally add the last ingredients and pulse to incorporate, we want to retain their texture.
Line a baking tin with cling film and press the crust into the bottom of the tin.
Pop in the fridge to set, about 20 mins while you make the filing.
Fermented Cashew
Blend the cashews with the probiotics and just enough water to create a thick mixture.
Transfer to a mixing bowl, press cling film or greaseproof paper right down on top of the mixture so as to not form a crust on top and pop in a warm space for 12 - 24 hours.
The mixture should be aerated and slightly sour smelling when you check on it.
Fermented Chocolate Cheesecake Filling
Combine all ingredients in a high speed blender until smooth.
If the mixture looks seized, allow it to run in the blender for a few minutes until it’s smooth and silky looking. Alternatively, melt it down over a double boiler.
Pour into the prepared pie crust and set in the fridge, about 2 hours or freezer, about 30 mins.
Peanut Caramel Topping
Warm a small frying pan on medium heat.
Add the peanuts followed by the maple, cream and salt.
Simmer with the lid off until the mixture reduces and darkens. Refer to class video for specific details.
Pour onto a greaseproof paper lined tray to cool.
Once room temperature, add to the top of the cheesecake.