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Cheesecake vegan with double chocolate, chestnuts and rum

ingredients

servings

1

Oatmeal

30 oz

Water

100 oz

Bitter cacao

5 oz

Stevia powder

to taste

Tofu

150 oz

Peeled chestnuts

100 oz

Agar agar

2 oz

Soy drink

30 oz

Rum flavour

1 oz

Bitter cacao

15 oz

Water

30 oz

Desserts from Italy - Lazio

Cheesecake vegan with double chocolate, chestnuts and rum

Cheesecake vegan with double chocolate, chestnuts and rum

vegan with gluten high in iron high in calcium source of C vitamins high in potassium with good fats

ready in

3 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cheesecake vegan with double chocolate, chestnuts and rum

How to make the most of the autumn flavors? Combining chestnuts with rum and cocoa in a super cheesecake..vegan!

Cheesecake vegan with double chocolate, chestnuts and rum step 1

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,

Cheesecake vegan with double chocolate, chestnuts and rum step 2

step 2

Blend chestnuts (100g weighed and peeled) with the tofu, rum flavor, stevia and the agar mix dissolved in boiling soy milk.

Cheesecake vegan with double chocolate, chestnuts and rum step 3

step 3

Place the cream on the base and let it stand for 15 minutes in the fridge.

Cheesecake vegan with double chocolate, chestnuts and rum step 4

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.

Cheesecake vegan with double chocolate, chestnuts and rum step 5

step 5

Leave at least 2/3 hours in the fridge and serve.

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