I just love cheesecake, but being lactose and gluten intolerant I have to make my own version which is grain free, dairy free and best of all refined sugar free. Creamy and delicious this tastes as good as the real thing!
Crust
125g blanched almond flour
1/4 cup coconut sugar
Pinch of salt
1 tablespoon lemon zest
3 tablespoons unsalted vegan butter, melted and cooled slightly (you can also use coconut oil if not available)
Filling
¼ cup fresh lemon juice
1¾ tsp. gelatin
Zest of 1 lemon
2 cans of coconut milk
¼ cup maple syrup
½ tsp. vanilla extract
Method
Preheat the oven to 180. Prepare the crust by mixing the dry ingredients with the melted butter until the dough forms then press into a spring form pastry tin. Bake for 15-20 minutes until golden brown.
Let cool then prepare the filling by pouring the gelatin over the lemon juice. Let sit for 5 minutes. Then, place the saucepan over medium heat and stir until the gelatin is dissolved. Place in a bowl with the rest of the filling ingredients and whip with an electric mixer until smooth. Poor over crust and refrigerate overnight. Serve with fresh berries.