Ingredients:
5 cups of cooked chickpeas
1 cup of coconut oil
300g of pitted medjool dates
Juice from 3 or 4 lemons (depends how lemonie you like it)
Optional toppings:
Fresh blueberries
Pomegranate seeds
Strawberries
Coconut
Toasted pumpkin seeds (or any toasted nut or seed you like)
Cocoa nibs
Method:
1. Prepare the Chickpeas:
If cooking from scratch, soak 2 cups of raw chickpeas in a bowl of water overnight.
The next day, cook the soaked chickpeas in a pot with plenty of water and a stamp-sized piece of Kombu seaweed (this aids digestion) until very soft.
Rinse and drain the chickpeas well. 2. Blend Ingredients:
Place the cooked chickpeas and all remaining ingredients in a blender.
Blend until smooth, adjusting for sweetness and lemon flavor to taste. If you prefer it sweeter, add more dates. For more lemon flavor, add more lemon juice. 3. Bake the Cake:
Pour the mixture into a glass baking tray.
Bake at 180°C for about 30-40 minutes, or until the top is lightly browned. 4. Cool and Serve:
Remove the cake from the oven and let it cool in the fridge.
Allow it to cool fully before adding any toppings and serving. Eating the cake before it is fully cooled will result in a soft and mushy texture. Once fully cooled, it will set and firm up like real cheesecake.
Keep the cake in the fridge.
Enjoy your chickpea-based cheesecake!
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