|200 g||coconut cream|
|230 g||vegan cream cheese|
|1 tsp.||vanilla extract|
|210 g||maple syrup plus extra to taste|
|1 tbsp.||conconut oil melted|
|2 tsp.||lemon zest|
|1-2 tbsp.||lemon juice plus extra to taste|
|1/8 tsp.||sea salt|
|60 g||rolled oats|
|0,25 tsp.||sea salt|
|2 tbsp||coconut sugar plus extra to taste|
|4 tbsp.||coconut oil melted|
Add the cashews to a bowl and cover with boiling water. Let rest for 1 hour (uncovered), then drain thoroughly.
Preheat the oven to 175 degrees and line a round baking tin with parchment paper.
Add the oats, almonds, sea salt, and coconut sugar to a high speed blender and mix at maximum power until ground to a fine flour.
Remove the lid and begin to add the melted coconut oil. Add 4 tablespoons at first, but add more if the mixture remains too dry. Mix on a low setting until a loose dough is formed. You should be able to squeeze the mixture between two fingers and form a dough, instead of the mixture just crumbling. If it's still too dry, add a bit more melted coconut oil.
Transfer the dough to a parchment-lined loaf tin and spread it out evenly. Place a piece of parchment paper on top of the dough and press it down firmly using a flat-bottomed object, to spread the mixture out evenly over the tin. Allow the dough to come up the sides a little, otherwise the base will be too thick.
Bake for 15 minutes, then increase the heat to 190 degrees and bake for a further 5-10 minutes, or until the edges are golden brown. Remove from the oven to cool slightly, then reduce the oven heat to 160 degrees.
Once the cashews are soaked and drained, add to a high speed blender with the coconut cream, vegan cream cheese, cornstarch, vanilla, maple syrup, coconut oil, lemon zest, lemon juice, and sea salt. Blend on high power until very creamy and smooth.
Adjust the flavour to taste - you can add more lemon juice for sharpness, or lemon zest to make the mix more tart, a pinch of salt to balance the flavours, or maple syrup for sweetness.
Pour the filling over the pre-baked crust and spread it out so it forms an even layer. Tap the tin on the counter to remove any air bubbles.
Bake for 50 minutes - 1 hour, until the edges look very slightly baked and the filling appears to be just slightly 'wobbly' but no longer a liquid.
Remove from the oven and let the cake rest for 10 minutes at room temperature. When it's cooled, transfer it to the refrigerator uncovered to let it cool completely. Once cooled, cover and continue refrigerating for 5-6 hours, preferably overnight.
To serve, lift the cake out of the pan with the parchment paper and cut into bars or triangles.
Enjoy as is or with coconut whipped cream and fresh berries. Leftovers can be covered and stored in the fridge for up to 3-4 days.
|Ingredients||almonds, cashews, coconut cream, coconut oil, coconut sugar, conconut oil, cornstarch, lemon juice, lemon zest, maple syrup, rolled oats, sea salt, vanilla extract, vegan cream cheese|
|Cooking time||15-30 minutes|
|Season||autumn, spring, summer, winter|
|Number ingredients||> 20 ingredients|
|Type of dish||cake|
|Campaign||World Vegan Bake Sale|