Chocolate Pecan Cheesecake
It’s the school holidays here this week and we’ve already been away for a few days. In a caravan! On what was the coldest weekend of the year! BUT… it was LOVELY! We were toasty warm with central heating and we even had an ensuite bathroom! Yes, in the caravan! 🙂
Have a look at this gorgeous quiet sandy beach 🙂
Anyway, while we were away it was a chance to catch up on some reading and in the most recent issue of Cook Vegan magazine, I found this delicious looking cheesecake. Not being one to follow a recipe or indeed even use a recipe (trial & error is what creates our recipes) I decided that as I was short on time to be in the kitchen, I would actually try it out! So, here you have a deliciously creamy, chocolatey, raw dessert. It’s slightly tangy but when eaten with its vanilla pecan base it’s very moorish.
The recipe can be found in the March edition of Cook Vegan magazine. . .
#cookveganmag
I would suggest using a bit less lemon juice (unless you want a real tang) and don’t worry about the mixture being really runny as it does firm up on cooling. We’ve eaten it from the fridge and also tried it frozen. We did have some of the filling left over so we blitzed it together with some frozen banana chunks and coffee powder and made a mocha ice-cream! We also ate the cheesecake with a quick homemade berry compote and tried it with fresh banana and coconut yogurt too…
