Enchanted Forest Delight – A Vegan French Brunch Dessert

Allergens

Tree Nuts (Almonds, Cashews), Berries

Ingredients

• 3. Fresh Berries (raspberries, blueberries, blackberries)
• 2 cups 4. Almond Meal
• 1 cup 5. Coconut Flour
• 1/2 cup 6. Raw Cashews
• 1 1/2 cups 7. Agave Nectar
• 1/3 cup 8. Lemon Zest
• 1 tablespoon 9. Almond Milk
• 1 1/4 cups 10. Vanilla Extract
• 1 teaspoon 11. Arrowroot Powder
• 2 tablespoons 12. Coconut Oil
• 1/3 cup, melted 13. Pistachios
• 1/2 cup, coarsely chopped 14. Sea Salt
• a pinch

Instructions

1. Start by preparing the crust. In a food processor, pulse almond meal, coconut flour, and salt until combined. Add in melted coconut oil and process until the mixture resembles wet sand. Press into the bottom of two 4 inch springform pans lined with parchment paper, refrigerate for 30 minutes.
2. Next, create the creamy filling. Soak cashews in boiling water for 15 minutes, then drain and blend with almond milk, agave nectar, lemon zest, and vanilla extract until smooth and creamy. Set aside.
3. In a separate bowl, whisk together arrowroot powder and a quarter cup of almond milk. Add this mixture to the blender with the cashew mixture and blend until fully incorporated.
4. Gently fold in fresh berries into the creamy mixture, ensuring they're evenly distributed. Pour the filling over the chilled crusts and smooth the top.
5. Sprinkle coarsely chopped pistachios over the top of each cheesecake and refrigerate for 6 hours or overnight.
6. To serve, remove the springform pans and let them rest at room temperature for 10 minutes before slicing. Serve with a drizzle of agave nectar on top.

Chef’s Insight

The contrast between the creamy cashew filling and crunchy pistachio topping is pure indulgence.

Notes

To ensure the freshest taste, use seasonal berries.