Vegan Pecan Pie Cheesecake Bars #dessert #vegan #veganrecipes #health #recipe #healthylifestyle
Feel like a treat now and again?
Try out this delicious vegan pecan cheesecake, which can be made into a round cake or bars ( I prefer bars). However, you decide to make it - get ready for its deliciousness.
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Vegan Pecan Pie Cheesecake Bars (serves 16)
Prep: 20 mins
Cook: 0 min
Kcal: 314
Fats(g): 28
Carbs(g): 16
Protein(g): 3
Fibre(g): 2
What you need
Pecan crust:
13 oz. (375g) raw pecans, divided
5 tbsp. coconut sugar
1 tsp. ground cinnamon
½ tsp. salt
6 tbsp. Plant-based butter, cubed
Vegan cheesecake filling:
5 oz. (140g) raw cashews
2 tbsp. lemon juice
2.7 fl oz. (80ml) melted coconut oil
4 fl oz. (120ml) full-fat coconut milk
4 fl oz. (120ml) maple syrup
Maple caramel topping:
2 fl oz. (60ml) maple syrup
1 tbsp. almond butter
1 tbsp. vanilla extract
¼ tbsp. salt
What you need to do
Preheat the oven to 350°F (180°C). Line an 8x8-inch pan with baking paper.
Place 10.5 oz. (300g) of the pecans, the coconut sugar, cinnamon, and salt in a food processor, and pulse until coarsely chopped.
Add the butter and pulse until the mixture is finely ground and resembles wet sand. Press the pecan mixture into the baking pan and bake in the hot oven for 12-15 minutes until lightly browned. Remove the pan from the oven and set aside on a wire rack to cool.
In the meantime, boil the cashews in water for 5 minutes, then drain and rinse. Add the cashews, lemon juice, coconut oil, coconut milk and maple syrup to a high-speed blender and puree until smooth. Spread the cheesecake filling on top of the baked crust.
Chop the remaining pecans and sprinkle over the top of the cheesecake.
Make the maple caramel topping by combining the maple syrup and almond butter in a small pot. Cook for 2-3 minutes over medium heat, stirring often, then whisk in the vanilla extract and salt and set aside to cool slightly.
Drizzle the caramel over the cheesecake and place in the freezer for 4-6 hours until firm.
When ready to serve, thaw at room temperature for 10 minutes.
VEGAN CREAM CHEESE! 4 Ingredients, and BETTER than store-bought!
Hi Everybody! Here's my quick and easy way to make Vegan Cream Cheese!
For the recipe please visit:
Lactic Acid (Amazon):
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My goal at THEE BURGER DUDE is to show vegans and non-vegans alike how easy it is to make delicious and decadent vegan meals. I used to eat a lot of meat and dairy before going vegan, so this channel is aimed at people like myself before going vegan. Additionally, I totally welcome any vegans who might be missing one of their favorite fast food or comfort food meals as well, come on in! I want to show that you can still have burgers, mac n' cheese, fried chick’n and any other kind of comfort food, and that it’s possible with plant-based ingredients.
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#DairyFree #Vegan #CreamCheese
Healthy pecan pie cheesecake #easyrecipe #cheesecake #vegan #glutenfree #dessert
Pecan Pie Vegan Cheesecake
This creamy, non-dairy, maple-pecan cheesecake has a cinnamon-pecan crust and the most delicious glazed pecan topping.
EASY Vegan Cheese Recipe ***ONLY 2 INGREDIENTS***
LEARN HOW TO MAKE VEGAN CHEESE WITH 2 INGREDIENTS!
LAY HO MA everyone! You're in for the ultimate treat. Join me in this episode on how to make easy vegan cheese. In fact, you only need two ingredients. This vegan cheese is perfect for spreading on crackers, breads, and much more!
Ingredients:
2 1/2 cups of cashew milk
*if making cashew milk, blend 1/4 cup cashews with 2 cups water
2 tbsp lemon juice
Directions:
1. Heat up the cashew milk in a saucepan on medium heat. Do not boil.
2. Add the lemon juice, and gently incorporate
3. Turn off the heat, and let the mixture cool for 15-20min
4. Place a sieve onto a large mixing bowl and line the sieve with cheese cloth or a nut milk bag
5. Pour the mixture into the milk bag, and gently strain out some of the water
6. Fill a mason jar up with water, and place it on the bag to act as a weight
7. Place in fridge overnight
8. That's it!!
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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How to Make Keto Berry-Pecan Cheesecake Bars | Dessert Recipes | Allrecipes.com
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