For 1 pie
For the pie crust
120 g almond flour
60 g pecan nuts
20 g maple syrup
60 ml coconut oil
1 tsp. cinnamon
For the cheesecake filling
135 g La Vida Vegan hazelnut spread
250 g cashewnuts
200 g vegan cream cheese
50 g cacao
60 ml coconut oil
125 g maple syrup
1 tsp. vanilla extract
Garnishing
1 kiwi
100 g blueberries
1 bar vegan chocolate
mint
Let the cashew nuts soak for a minimum of 8 hours in cold water. Melt the coconut oil and pour all the ingredients for the pie crust in a food processor and mix until it becomes a dough with coarse pieces of pecan nuts. Cover the bottom of a baking tin with baking paper and put the dough on top. Divide it evenly over the pie crust and press with a spoon. Now, cover it with foil and put it in the fridge.
Drain the cashew nuts. Then, melt the La Vida Vegan hazelnut spread and coconut oil on a low fire. Gather all the ingredients for the filling, put them in the food processor and mix until smooth. This will take 3 to 5 minutes. Divide the filling over the pie crust and cover with foil. Let it stiffen up in the fridge for a minimum of 3 hours. Garnish with slices of kiwi, blueberries, chocolate and mint.
