We threw an impromptu BBQ on Friday night for an old friend, his two kids and his new girlfriend. She had us over for dinner a few weeks ago and is a fantastic cook so I wanted to say thank you by preparing a special dessert. Our friend has a severe wheat allergy so the challenge was a gluten, vegan impressive dessert. I turned to my co-blogger for advice and she suggested cheesecake. I used a recipe from http://www.theminimalistbaker.com
The filling is a combination of coconut cream (I used the thick part of a cold can of coconut milk), soaked cashews, vegan cream cheese, maple syrup and arrowroot powder as a thickener. The crust was ground almonds and oats (finding certified wheat free oats was a challenge!).
I have linked to the cheesecake recipe as I followed it exactly. It was delicious but next time I will tweak the filling and crust flavours. I think the filling would be great with key-lime and the crust was a little too dense. Stay tuned for cheesecake 2.0!
To go with the cheesecake I used the same blueberry sauce from the pancake recipe I posted yesterday.
I wanted to take a nice cross section picture of the cheesecake but by the time I reached for the camera this is all that was left.