Reinvented Dessert

Ingredients

Base:

• 40 g — desiccated coconut
• 50 g — rice flour
• 30 g — buckwheat flour
• 1 pinch — baking powder
• 1 pinch — table salt
• 10 ml — vanilla extract
• 60 g — solid sweetener — preferred
• 50 ml — coffee
• 5 tbsp (75 ml) — water
• 50 ml — coconut oil

Cream:

• 25 g — instant soy drink powder
• 1 cup (250 ml) — water
• 5 g — agar-agar vegetable gelatine
• 1 tbsp — vanilla extract

Decoration:

• 3 g — poppy seeds

Preparation

1. I mixed with a fork 30 g of desiccated coconut (which I chose to grind in the coffee grinder for a finer texture), the rice flour, buckwheat flour, baking powder, a pinch of salt, vanilla extract, 25 g of melted coconut oil, the coffee and the water in which I had dissolved 20 g of sweetener.
2. I spooned the resulting batter into muffin moulds (4 moulds), as I had originally intended to make muffins, and baked them for approximately 30 minutes at 200°C; as the texture seemed a bit too moist I decided to leave them in for another 10 minutes.
3. Even so, the muffins were moist in the middle — too moist for my taste — so I stored them in the fridge for about 2 days in a lidded container, hoping they would become more to my liking (I really dislike desserts with a wet centre).
4. The last photo shows the muffins in question.
5. In the end I decided to transform them into a cheesecake base — said and done.
6. I crumbled the 4 muffins with a fork, incorporated 25 g of melted coconut oil and, using a spoon, pressed the resulting mixture into a springform tin; on top I added the pudding prepared as I describe below.
7. I dissolved 25 g of unsweetened instant soy drink powder in 250 ml of cold water.
8. In 60 ml of the resulting soy milk I dissolved a level teaspoon of agar-agar vegetable gelatine and boiled this mixture for approximately 5 minutes over low heat, stirring constantly.
9. Over the resulting pudding I added the rest of the soy milk and the vanilla extract, and stirred a few times to combine.
10. I poured the vanilla pudding over the base and sprinkled the coconut flakes and poppy seeds on top.
11. I left the cheesecake in the fridge for about an hour.
12. Enjoy!

Additional notes

1. By mixing all the base ingredients together you will obtain the foundation of this cake — a base that you can bake in a 20 cm springform tin for about 30–35 minutes at 200°C.
2. Leave it to cool in the tin while you prepare the filling.
3. Before assembling, remove the ring, lift the base off the tin bottom, place it on a plate, reattach the ring and pour in the filling as described in step 3 above.

Recipe in pictures

‹›