Black Forest Pancake Light
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Cheesecake vegan with double chocolate, chestnuts and rum
ingredients
servings
1
Oatmeal
30 grams
Water
100 grams
Bitter cacao
5 grams
Stevia powder
to taste
Tofu
150 grams
Peeled chestnuts
100 grams
Agar agar
2 grams
Soy drink
30 grams
Rum flavour
1 gram
Bitter cacao
15 grams
Water
30 grams
Desserts from Italy - Lazio
Cheesecake vegan with double chocolate, chestnuts and rum
Cheesecake vegan with double chocolate, chestnuts and rum
ready in
3 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
How to make the most of the autumn flavors? Combining chestnuts with rum and cocoa in a super cheesecake..vegan!
preparation
step 1
Cook the porridge with 100ml water, 30g flakes, 5g cocoa and stevia. Thick it well in the pan and take it out of the fire, depositing it on the bottom of a coppapasta,
step 2
Blend chestnuts (100g weighed and peeled) with the tofu, rum flavor, stevia and the agar mix dissolved in boiling soy milk.
step 3
Place the cream on the base and let it stand for 15 minutes in the fridge.
step 4
Form cocoa cream with 30g of water, 15g of cocoa and stevia qb Mix well and place over the tofu cream and chestnuts in the coppapasta.
step 5
Leave at least 2/3 hours in the fridge and serve.
