Vegan Cheesecake Recipe | The Edgy Veg

Today's Edgy Veg episode brings you a solution to a problem Vegans world-wide have faced for years, not being able to eat cheesecake. Candice gracefully overcomes the cheese hurdle with some excellent ingredient swaps and shows you how to create another decadent recipe, Vegan style.

Full recipe: http://wp.me/p2x3lA-2Ql
Buy the ingredients to make this here: http://bit.ly/1SIiQIm

The first thing you will do is create your crust. This will be made mostly of nuts along with a few figs and some other ingredients. Feel free to use the nut of your choice, Candice is partial to Pecans. Put your nuts into your food processor along with some coconut flakes, some cocoa powder for chocolate flavor, and just a pinch of salt. Pulse this a few times. Once you have a nice crumbled consistency add as many dates as you see fit, it looks like Candice has put in about 6.

After you've added your dates add Vanilla and pulse again until you reach a consistency that is both crumby and sticky. If you aren't reaching that consistency simply add more dates and pulse a few more times. Now that you have your crust mixture created you will need to press it into your muffin tins. Candice has already prepared her tins with a bit of parchment paper in the bottom of each one to ensure sticking isn't an issue. She recommends the vegan cheesecake bites over making an entire cheesecake so that you can have some now and freeze the extras for later. Let's face it, a whole cheesecake is actually a lot of cheesecake. Once you have your nut mixture put in the bottom of each tin take a spoon and press it down until even and flat.

The next step in the creation of this delicious cheesecake is to create the filling. You will put your desired amount of Cashews into your food processor along with almond milk, this will become your cream substitute. Blend these together until they reach a creamy texture. After that you will add maple syrup, salt, lemon juice, mint extract, vanilla extract, and finally for color some chlorophyll. The idea behind the chlorophyll is to give your cake a nice light green hue, much the same that mint chocolate chip ice cream would have. If you're not a fan of green cake than by all means simply just leave out the chlorophyll. Then to that same mixture you will add coconut oil and cocoa butter. These two ingredients combined together will act as binding agents keeping the cake mixture together.

When you have that mixed together and looking good you will pour an equal amount into each of your muffin tins. Be sure not to fill them all the way to the top and save 1/3 of your mixture for use during the very last part of this recipe. After filling your muffin tins you will add cocoa powder and more vanilla the remaining 1/3 of your mix and blend that well. You are going for an especially chocolatey flavor here so your mixture should be looking rather chocolatey by now. Take this and pour it over the top of each muffin tin, be sure to pour this like you mean it as we need this to penetrate the mixture below it. After that take a chopstick and use it to swirl each tin together just a bit. You want to be able to see a little of the brown and a little bit of the green. Now you will simply put your entire muffin into the freezer for 2 hours, or if you prefer overnight.

After you have given them ample time to set in the freezer pull them out and using a knife simply pop each one out by wedging the knife just under the edge of your parchment paper. There you have it, Candice's recipe for easy mini mint chocolate cheesecakes.

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About Candice:

I'm The Edgy Veg, a gal on a journey to revolutionize the food we define as “vegan”. Instead of salads days in and day out I choose to re-purpose familiar favorites, by recreating childhood cravings for an audience with sophisticated palettes and food-nerd obsessions with nostalgic fare. Connect with me on the interwebs here:

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Видео Vegan Cheesecake Recipe | The Edgy Veg канала Edgy Veg