Ingrédients
- 250g plain flour
- 50g sugar
- 130g vegan butter
- 1tbs ground flaxseed mixed with 2 tbsp water
- 300g cashews, soaked in boiling water until soft
- 800g vegan cream cheese
- 2x 200g pouches of Merchant Gourmet Chestnut Purée
- ¾ tbsp ground ginger
- ½ tbsp cinnamon
- 90g sugar
- 3 – 4 tsp of agar agar or similar
FOR THE FILLING
Méthode
- Place cashews into a large bowl and soak in hot water for at least 1 hour until softened. Blend to a smooth consistency once ready.
- Place all ingredients for the biscuit base into a mixing bowl and form crumbs with your fingers until the mixture all comes together
- Press the mix into your lined cake tin and place in the freezer for 20 minutes. Preheat your oven to 175°C. Once the dough is nice and firm, pierce several times with a fork and place into the middle of the oven and bake for 15-18 minutes or until the biscuit base is golden and firm.
- Add the Merchant Gourmet Chestnut Purée to a medium saucepan and heat just enough to relax the contents.
- Pass the blended cashews and purée through a fine mesh sieve to achieve a silky-smooth texture.
- Add cream cheese to the sieved mixture along with the sugar, cinnamon and ginger.
- Add the agar agar to approximately 200ml water and bring to a boil to activate. You will now need to work quickly.
- Thoroughly mix the agar agar into the filling mixture and pour on top of the biscuit base, placing into the refrigerator to set for at least 6 – 8 hours, but ideally overnight.
- Decorate with some fresh berries and chopped dark chocolate if you wish!
Good to know!
Chestnuts are a perfect, dairy alternative for many desserts. They add a subtle sweetness, creamy texture, and they're better for you.
