Ginger-cherry vegan “cheesecake”
Preparation
Grind the granola, mix it with the coconut cream, and press it into the bottom of your chosen mold (mine was approximately 25x25 cm).
Next, blend the cherries with the orange and lemon juice, sweetener, cinnamon, and vanilla extract. Add this mixture to the Plain Spread along with the ginger, then whisk until smooth.
Spread the cream evenly over the base and decorate with extra cherries and granola. Leave it in the refrigerator to set overnight.
Once the cake has set nicely, divide it into 9 portions and enjoy.
