I created a recipe today. I’m not sure how to describe it, so I’ll just show you a photo (or twenty).
“The unintentional cheesecake” was the alternate name for this beaut.
It’s vegan. It’s delicious. It’s dessert. What more do you want to know? Perhaps how to make it? Okay.
Triple Coconut Dessert
Ingredients:
Crust
- 9 graham crackers, crushed
- 1/2 cup melted vegan butter (ie Earth Balance)
Filling
- 2 cups coconut flour
- 1/2 cup NuNatural’s stevia baking blend*
- 1 tsp baking powder
- 1 tsp arrowroot (or cornstarch)
- 1 pear, chopped
- 1 tbsp agave
- 2 1/2 cups coconut water
- 1/2 cup non-dairy milk (I used rice milk)
Topping
- shredded coconut
- agave nectar
Directions:
Crush graham crackers and melt vegan shortening.
[You can use regular graham crackers, these just happen to be the ones that Kyle grabbed]
Combine.
Whoever started the rumor that graham cracker crusts are simple was a jerk and a liar. There was nothing simple about this.
My first attempt formed a paste because the ratio was all wrong. My second attempt worked out, but I still had to ditch the utensils and use my hands to press it into a pie form. After so much cracker crushing my arm felt like I had spent an hour sparring with Jillian herself (yes, I know I could’ve used a food processor).
But in the end, I had this pretty thang.
Bake at 350 for 10 minutes and get to work on the filling.
Combine the dry and sift together, then add in the wet, folding the chopped pears in last.
If you don’t have NuNatural’s stevia baking blend you can substitute 1/2 cup applesauce and omit 1/2 cup of the coconut water.
Dump the filling into the cooled crust.
Spread it in (cute little peaks are optional).
Side view.
Sprinkle shredded coconut on top (I also drizzled agave nectar on top, but this is optional).
Oven ready.
Bake for 50 minutes at 350.
Done.
Well, don’t just sit there and stare at it! Dig in!!
The texture is very much like cheesecake, even though there’s nothing cheesy about this (obviously). It is crumbly but thick and rich. The best part is how mellow the flavors were. It isn’t obnoxiously coconutty (even though it calls for a whopping THREE coconut ingredients), and it wasn’t too sweet either. I wasn’t sure what I was expecting because I created the recipe out of thin air, and I’m no pastry chef. The pears were a perfect way of breaking up the texture, too. All in all, I am quite pleased with how the subtle flavors meld together. If you’re looking for a not so sweet dessert that still makes your sweet tooth happy, this is a winner. I promise. 🙂
Now, I have no clue how it will hold over time, since the top is already cracking (only a few hours later). But that’s what makes it a true (vegan) cheesecake, right? Sure.
Name schmame! I made tofu burgers a few weeks ago that ended up looking and tasting exactly like crabcakes! Who cares as long as it’s muy delicioso?
How the heck do you come up with this stuff? You have the best recipes, no question. Everything that I have tried of yours turns out to be delicious and filling (something I NEED). I will never understand how other bloggers survive based on the amount of food they DON’T eat. I usually don’t use many recipes either, just kind of throw some things together and hope for the best, but I feel like you do the same sometimes and you know what your doing 99% of the time. 🙂
That looks so amazing, I’m incredibly jealous! I’ll have to make it some time… ahhh drooling just thinking about it 😉
great job elise!
creative, totally!
and it uses coconut flour, nunat’s baking blend, both of which i have in abundant supply and are begging to be used!
That does sound amazing. For some reason creamy-colored desserts always look so good…much more melt-in-your-mouth looking. And I do have an open bag of coconut flour at the moment!
That looks so good. I love coconut so much and since the flavor isn’t overwhelming I can force it down other peoples throats. ha perfect.
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Love the idea of this dessert, but not a huge coconut fan. I’d love to see other flavors, like the Pumpkin kyle suggested!!
I love that you randomly threw together some stuff, and that it came out delicious! That’s awesome. I love reading your blog 🙂
Like like like!
Congrats on winging a cheesecake! It looks so dense and tasty! And I agree, graham cracker crusts are NOT easy!
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What a delectable & fabulously looking gf tarte!!
I love all of your ingredients!!
MMMMMMMMMMM,..Mny greets from a gf foodie from Brussels, Belgium!!
hi!! thanks for stopping by to comment from so far away! i spent a day in brussels once. all i remember was the fountain of pis, haha.
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I am sitting here at work in my lunch break and have decided I have to have this pie in my life immediatly. Now I just have to figure out how to bake it with no oven and from my desk….