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Vegan Apricot-Chocolate Cheesecake

If you love creamy textures and chocolate with a tiny bit of apricot this is the cake you have to go for!

The Summer is on our way carrying all the delicious fruits with it! Which is your favorite? Mine definitely peach and apricots. I had the chance to get some local organic apricots but being so many I had to make something not to waste most of them. I made loads of jam I’ll be keeping for the whole year since I’m used to have my breakfast with toasted sourdough bread and jam on it. Homemade things are always the best, full of nutrients, natural ingredients and make you feel amazing. Yes, because everytime you make things with love and dedication these high-frequency vibrations affect everything around you, so the food as well! Remember always to put your favorite records on while preparing lunch, dinner or anything you want. 

Free your mind of any worries and problems, just focus on relaxation and good vibes. Think positive. Cooking will help you to do so as a kind of meditation! Let’s get to the recipe!

For 24 cm diameter cake mold:

WHAT YOU NEED

FOR THE BASE

  • 2 cans coconut milk
  • 3 tablespoons of rice starch
  • 1/3 cup of whole sugar
  • 1  teaspoon of agar agar powder
  • 1/4 teaspoon vanilla powder

 

FOR THE APRICOT LAYER

  • 1 cup dices apricots
  • 1 tablespoon cornstarch
  • 2 tablespoons whole sugar
  • 1/2 teaspoon agar agar powder
  • For the chocolate layer:
  • 1 can coconut milk
  • 20 g cacao powder
  • 60 g raw sugar
  • 30 g cornstarch

WHAT TO DO

Line the cake mold with cling film. Put all the ingredients for each layer in 3 different saucepans and blend with an immersion blender till you have incorporated all the ingredients. Now bring to a boil the base one stirring vigorously with a whisk and when it thickens transfert to the cake mold. Let to set in the fridge 30 minutes. Repeat with the other two so you will get a layered cake at the end. At the end transfer to the fridge for at least 12 hours before to consume it. Decorate with fresh berries and mint leaves to create an eye-catching look. At last, keep in mind you should always keep cakes refrigerated covered with cling film and consume within 4 or maximum 5 days.

There we go! Let us know what’s your cake like and share it tagging our instagram @kaataa_get_closer! See you next week for another amazing recipe!

CONTRIBUTOR

Jordy Poggi Author

Since I was young I approached to a plant-based diet for healty reasons, realizing soon that what we eat can really make a difference. Being aware of this, I started a personal research by attending nutrition courses, and being passionated about the art of cooking, i decided to move to London to work in the best raw vegan restaurants of the city. After a few years, I came back to Italy to raise awareness there by spreading healthy eating and lifestyle knowledge, organising and taking part in events and meetings.

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