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Cheescake Vegan Pb Jam
ingredients
servings
6
Coconut flour
1/2 cup
Bitter cacao
1/4 cup
Coconut oil
3 spoons
Iodized salt
1 pinch
Water
1/3 cup
Stevia
to taste
Plantains
600 grams
Peanut butter
1 cup
Maple syrup
2 spoons
Raspberries
1 cup
Chia seeds
2 spoons
Desserts from Chile
Cheescake Vegan Pb Jam
Cheescake Vegan Pb Jam
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Spanish
with 
description
A rich sweet and vegan ice cream cake!
preparation
step 1
For the base: mix the coconut flour with the cocoa, coconut oil, stevia (a few drops) the pinch of salt and water. Is baked at 200 degrees for 10-15 mins
step 2
While we prepare the filling that is to liquefy 4 bananas, plus the cup of mani butter.
step 3
Once the base is cold, pour the filling into the base and leave in the freezer for at least 2 hours
step 4
For the jam we crushed the raspberries until pure, add sweetener to taste (I occupy maple syrup and a couple of stevia droplets) and the chia, let stand for about 20 min.
step 5
Once the 2 hours that are in the freezer have been taken out to put the marmalade, and then it is taken to the frezeer for half an hour, plus approx.
