Vanilla and Raspberry Cheesecake Pot β€οΈ Recipe below. Made by @alchemy.eats β€οΈβ€οΈβ€οΈ Compote Ingredients: - 3/4 cup frozen raspberries - 1 tbsp water - 1 tsp maple syrup Cheesecake filling: - 1/2 cup coconut milk (left in the fridge overnight) - 2 tsp coconut condensed milk - 1 tbsp Vanilla Cake Plant Protein Powder - 2 tbsp vegan creme freche - 1 tsp maple syrup - 10 lotus biscuits Method: 1. Prepare the coulis by heating the frozen berries, water, and maple syrup. Heat for 10 minutes on a medium heat. Then remove from the hob and leave to cool. 2. In a medium sized bowl, add the thick part of coconut milk into the bowl and the leave the liquid part aside. 3. Add the coconut condensed milk, vanilla powder, maple syrup, creme freche, and maple syrup into the bowl and using a electric powdered whisk combine the mixture. When whisking the cheesecake mixture should become thicker. 4. Break up the lotus biscuits and place them in the bottom of the pot. 5. Pour the cheesecake mixture on top of the lotus biscoff biscuits. 6. Once cooled, add the coulis on top. 7. Add any fruits and enjoy! For more recipes visit @alchemy.eatsβs page ππ π± TagΒ @avidofoodΒ to be featured in the future! βββββββββββββββββββββββββββββββββββββββ posted on Instagram - https://instagr.am/p/CSJLQ9Iq4el/
