Recipes, Uncategorized

Vegan Blackberry ‘cheesecake’

Late August and early September always means blackberry picking for me. Ironically, I cannot stand fresh blackberries, but when cooked down to a jam or coulis like in the recipe I just can’t resist them.

After many questions on Instagram of these summer and autumn sweet bites, I knew I was on the right track to a good recipe! Even my mum liked them (now that’s a hard task)

INGREDIENTS (makes 6)

BLACKBERRY COULIS:
  • 240g blackberries
  • 1/4 cup of water
  • 1 tbsp cornflour
  • 3tbsp boiling water
  • 2 tsp maple syrup
OAT BASE
  • 3/4 cup oats
  • 3 dates
  • 3 tsp maple syrup (or other syrup like golden, brown rice etc)
  • 3tsp coconut oil
YOGHURT TOPPING
  • Plain yoghurt (I like soya or coconut)
  • 1 vanilla pod

METHOD:

  1. In a blender, blitz up the washed berries to form a purée and pass through a fine sieve into a sauce pan.
  2. In the pan, bring the blackberry smoothie to a boil, stir though the 1/4 cup of water and let simmer for 10 minutes.
  3. Meanwhile add the oats to a blender and pulse to an ‘oat flour’ with the pitted dates. Top into a bowl and stir it together with melted coconut oil and syrup.
  4. In a separate small bowl, add the cornflour and boiling water to form a thick cloudy paste. Add this through the berry liquid and bring to the boil once more, stirring till thickened. Add the maple syrup and let the coulis cool down.
  5. Line a cupcake tray with cases, and spoon the oaty mixture in. Pack the oats down firmly and then scoop the berry mixture on top. Smooth out the layer and place the tray in the freezer
  6. Slice open the vanilla pod and mix into the yoghurt. About an hour before serving, spoon on the vanilla yogurt to the layered dessert. Place back into the freezer and serve it semifreddo style! Alternatively, you could use a pre-prepared vanilla yoghurt.

If you give them a try let me know over on Instagram, Facebook or Twitter @courgettiblog or use #courgettiblogetti

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