No bake vegan "cheesecake"

Fodmap-friendly, gluten-free, dairy-free, cashew-free and soy-free "cheesecake".

I love cheesecake. It's such a beautiful and somewhat light dessert that's easy to make and that always looks presentable and instagrammable. However, I have one small challenge - I do not tolerate some of cheesecake ingredients, be it a regular classic cheesecake with cream cheese (I'm not good with dairy) or a vegan cheesecake where recipe developers normally use vegan cream cheese or cashew nuts (vegan cream cheese often contains soy, which I'm allergic to, and cashew nuts are not low FODMAP, so again my stomach doesn't tolerate them well). Nevertheless, I was determined to create a recipe that would suit me and hopefully others like me with similar intolerances, and so I came up with this recipe. It's so tasty, easy to make, and even my mum (my toughest critic) said "well done" 🥰

The secret ingredients are pudding rice and pine nuts. Pine nuts are low FODMAP, so here is a check! And what can be easier on a troubled tummy than pudding rice? Here is this really nice recipe.

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INGREDIENTS

For the crust

1. 3/4 cups pecans

2. 1/2 cup grapes

For the filling

1. 1/2 cup pines nuts

2. 2 cups cooked pudding rice

3. 1/2 cup almond or any other plant based milk

4. Juice from 1/2 lemon

5. 6 tbsp maple syrup

6. 1 tbsp desiccated coconut

METHOD

To prepare the crust put the pecans into a food processor and blitz for a few seconds, add the grapes and blitz again, until a sticky crumble is formed. Spread the crumble into a freezer safe container (about 24 x 12 cm or 9.5 x 5 inches).

To prepare the filling first blitz the pine nuts in the food processor, then add the rest of the ingredients and blitz again. Spread the filling on top of the crumble. Put the container into your freezer for at least 1 hour. Thaw lightly before serving.