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Recipe: »Chickpea Blueberry Cheesecake«
A pegan diet combines two popular trends — paleo and vegan. One might wonder what to eat for dessert, if you are on a pegan diet. Find here the free download for the following recipe for sisterMAG by Minna Vauhkonen: »Chickpea Blueberry Cheesecake«.
- Recipe & Photos: Minna Vauhkonen
Recipe: »Chickpea Blueberry Cheesecake«
Ingredients:
Crust:
- 200g oats
- 8 big Medjoul dates
- 2 tbsp coconut oil
- pinch of salt
- 3-4 tbsp water
Filling:
- 1 can (400g) of (cooked) chickpeas
- 100ml orange juice
- 300g oat spread (or other vegan cream cheese)
- juice of 1 lemon
- 1/2 tsp vanilla powder
- 2 tsp corn starch
- 400ml coconut milk
- 3 tbsp maple syrup (or other sweetener)
- 200g blueberries (fresh or frozen and thawed)
Preparation:
- Drain and rinse the chickpeas thoroughly and put in a bowl. Pour the orange juice over the chickpeas and let them soak while you prepare the crust.
- For the crust, place the oats in a blender or food processor and pulse until fine flour.
- Add the pitted dates, coconut oil and salt. Pulse and add water until a dough forms.
- Line a cake tin with parchment paper or use coconut oil. Then press the dough firmly into the bottom of the tin and refrigerate while you make the filling.
- Preheat the oven to 160 °C.
- Add all filling ingredients except the blueberries into a blender or food processor and blend until smooth.
- Pour the filling over the crust.
- Puree the blueberries and add about half of the puree on top of the filling. If you like, add the puree in small dots and make swirls using a chopstick or a toothpick.
- Bake in the oven for 45-50 minutes. A wobble in the middle is ok, it will firm up once cooled down.
- Refrigerate overnight and serve with some blueberry puree.
- Let the cake cool down and store in the fridge overnight.
- Serve with blueberry puree or fresh blueberries.
Ingredients: