Vegan Hibiscus Cheesecake
For the base:
In a food processor/blender, blend the biscuits until it resembles breadcrumbs. Melt the oil or butter, add it to the biscuits and mix with the fork until everything is well combined.
Press the mixture into the bottom of a 20m cake tin to form a nice and firm base. Refrigerate for a few minutes.
For the filling:
Add the coconut cream/milk and agar agar into a saucepan over medium heat. Bring it to a boil and allow to simmer for 2-3 min, stirring occasionally. Allow to cool.
Whilst the mixture is cooling, add the chilled coconut cream and the maple syrup to a bowl. Using a hand mixer, mix for about 7 minutes or until it forms soft peaks.
Once your cream is whipped, gradually add the mixture from the saucepan and mix until everything is well combined
Transfer cream filling to a baking tin on top of the crust.
Refrigerate for a minimum of 4 hours or leave it overnight
Top with fresh fruit before serving.
- Hibiscus Powder - £13.99