Holidays without cheesecake?
It’s not real Christmas!
And what if we excluded dairy products from the diet?
Relax, we have a version of “cheesecake” without cheese, but with a full and warming millet.
The addition of coconut milk gives a silky flavor, and chickpeas are a healthy portion of protein and fiber.
To give even more festive atmosphere, aromatic plums in chocolate inside.
We can eat this healthy and nutritious sweetness not only from Christmas!
- 1 cup oatmeal
- ½ cup dates
- 1/3 cup melted , unrefined coconut oil
- 2 tablespoons of raw cocoa
- 1 cup millet (dry)
- 1 glass plant milk (almond, rice or coconut) to cook millet + 1 glass of water
- 1 can of coconut milk
- ½ cup of chickpeas (boiled or well drained and rinsed out of the water)
- 1 vanilla stick
- Erythrol , stevia or xylitol for sweetening
- 1 teaspoon of coconut oil
- A pinch of Himalayan salt
- ½ cup dry prunes
- 1 dark chocolate (at least 80% cocoa)
Oatmeal mixes with dates.
Add raw cocoa and coconut oil and blend again.
The crust put on the pan cake.
Rinse the millet, dry and roast in a pot of coconut oil for 1-2 minutes.
Then pour in plant milk and water, add a pinch of salt and stick of vanilla.
Bring to a boil and cook until the millet has absorbed the liquid and will be soft, even slightly overcooked.
Add a solid portion of coconut milk to the warm millet and blend it.
Then add a chickpea, sweeten it according to your own sweet taste (I added ¼ cup of erythrol) and mix again thoroughly for a smooth and silky mass.
Cut the plums into pieces (1 plum in 4 parts).
Chill the chocolate in a water bath.
Cut each piece of plum in melted chocolate. Leave to cool.
¾ millet mass pour it from under oat-chocolate crust, and on top of the cake put plums in chocolate.
Cover the remaining 1/3 part of the millet mass.
On the top pour the remaining melted chocolate.
Prior to serving, cool the cheesecake for at least a few hours. Stored in the refrigerator will keep fresh for up to 5 days.