Recipe: VEGAN "CHEESECAKE" with STRAWBERRIES 😍 [sugar & gluten free]

Hello,

as you know, I don't eat dairy but it doesn't mean that I can't eat cheesecake 😉

I prepared a recipe for vegan and gluten free "cheesecake" without refined sugar.

• its main ingredient is one of the healthiest groats - millet. Wonderful, easily digestible, rich in silicon and other nutritional values, naturally gluten-free. 
• to make the bottom, instead of dough on wheat flour, I used amaranth - rich in iron, magnesium, calcium and phosphorus and carob - a sweet cocoa substitute, source of wit. B, magnesium, calcium, iron. 
• one of the ingredients are cashews - rich in protein, polyunsaturated fatty acids, vit. E and A, calcium, iron, phosphorus, potassium and copper. 

INGREDIENTS:

For the basse:

• 1 cup of raisins
• 2 teaspoons of carob
• 1 tablespoon of unrefined coconut oil
• about 30 - 40 g of prepared amaranth

For the cream:

• 1 glass of millet
• 1/2 glass of soaked cashew nuts* 
• 3 glass of vegetable milk (I used coconut) 
• a pinch Himalayan salt 
• 3 tablespoons of unrefined coconut oil
• 3 - 4 tablespoons of xylitol or a handful of soaked dates 
• juice from 1 lemon 
• a few large strawberries

*Cashews soak in cold water for 6-8 hours, the most convenient is to soak nuts for the night. If you have forgotten to do, you can pour boiling water on them for about 30 minutes. 

For the strawberries layer:  

• 400 ml of mixed strawberries 
• 150 ml of cold water 
• 2 teaspoons of agar 
• 2 - 3 tablespoons of xylitol (or less, more, depending on the sweetness of strawberries) 
• a cup of blueberries 

PREPARATION:

1. Boil the millet.

Pour the millet into a pot and roast for a few minutes while stirring. Then rinse with water.

Pour the vegetable milk, add salt and boil. 

Reduce heat to low and let simmer for 20 minutes under cover (without stirring), until the millet absorb all the liquid.

Leave under cover for a slight cooling (until it is warm, not hot).

2. Prepare the basse.

Soak the raisins with warm water for 30 minutes. Raise the raisins and mix in blender, I used the one like in the picture below:

Add carob, oil and mix it smoothly. Remove the mixing knives and gradually add amaranth. Mix with a spoon to obtain a dense mass, which we lecture the bottom of a small round baking tray. Put in the fridge.

3. Prepare millet cream.  

Mix cashew nuts. 

Add mixed cashew nuts, coconut oil, xylitol or dates and lemon juice to chilled cooked millet. Mix with a hand mixer to get a smooth cream. Try to make sure that the cream is sweet enough. 

Take the previously prepared basse from the fridge. Slice the strawberries into slices and arrange them on the edge of the tray. 

Pour the millet cream, lightly press the edges and align the top. Put in the fridge.

4. Prepare strawberry mousse.

Dissolve agar in 150 ml of cold water. Pour into a pot and cook. Add mixed strawberries and xylitol, mix thoroughly (you can use a hand mixer), and then boil for a few minutes.

Pour the mousse over cream and sprinkle with blueberries.

Put in the fridge until the mass is concentrated.

Bless you!

Moni 😍