GLUTEN FREE | VEGAN | REFINED SUGAR FREE

Due to recent circumstances, my family had to switch from eating everything to a gluten-free, dairy-free and sugar-free diet. To be honest, this made me a bit excited because this meant that i would be the main chef in the kitchen.

Cheesecake is one of our favourite desserts and the thought that we could not consume it was just too disturbing to be true. In addition to this awful though, a sweet potato was staying in the fridge far too long without being used. And this was the perfect opportunity for me to make something weird but delicious. And this time nobody had the chance to ignore my dessert due to the desire to actually put something sweet into out mouths.

“Coconut cheesecake sounds perfectly normal, but the sweet potato??” -these were the words of my mum before I made it.

… well, it turned out better than expected

Ingredients:

For the crust:

• 200g rice flour
• 112g dates
• 110g boiled sweet potato (approximately that would be 1/4 of a big sweet potato)
• 100g unsweetened soy milk
• 1tsp cinnamon
• 1/2 tsp sea salt
• 1 tsp vanilla

For the frosting:

• 250g raw cashews
• 100g organic agave syrup
• 1 tsp vanilla
• 1/2 tsp sea salt
• 250ml coconut milk (the thick part from the can)

Instructions:

1. Put in a blender the dates, boiled sweet potato, rice flour, soy milk, cinnamon, sea salt and vanilla.
2. Blend everything together until you reach a smooth crust.
3. Grease a cake pan either with a coconut oil or a spray for baking.
4. Pour the batter in the cake pan.
5. Put it in the fridge until you make the frosting.
6. Boil the cashews for approximately 25-30min (if you haven’t soaked them for at least 4 hours before making the cheesecake)
7. Pour the cashews in a high-speed blender and blend until smooth.
8. Put the coconut milk, agave syrup, vanilla and sea salt to the mixture.
9. Blend again.
10. Get the cake pan from the fridge and pour the frosting over.
11. Refrigerate for approximately 3 hours and serve.