Vegan cheesecake with Ecomil coconut milk
Ingredients for the cheesecake
- 150g speculoos (crunchy biscuits flavoured with sugar and spice)
- 50g NATURGREEN virgin coconut oil
Ingredients for the cream
- 400g silken tofu
- Ecomil organic coconut milk with agave syrup
- 30g grated coconut
- 1 teaspoon agar agar
- 1 spoon coffee water
Preparation: for the base of cheesecake
- Crumble the biscuits and add the NaturGreen virgin coconut oil.
- Line the bottom of a mold with this mixture and leave it in the fridge
Preparation for the cheesecake cream:
- In a bowl crumble the tofu with grated coconut.
- In a saucepan heat the coconut milk, until it get boiled and add the powdered agar diluted in water. Boil for one minute and then remove from heat.
- Add everything into the tofu preparation and mix well, then pour everything on the speculoss basis.
For a yummy cheesecake, you can cover it with dark chocolate!
Let refrigerate at least 2 hours.
