Dreamy meets healthy in this Vegan Vanilla Custard Cake with 2-ingredient pecan crust, low-fat vanilla bean filling, and easy berry compote to top!
- 1 1/2 cups pecans (*)
- 3–4 tbsp maple syrup
Vanilla Bean Custard
- 1 1/2 cups white sweet potato, baked and mashed ((or the orange kind works too))
- 5–6 pitted medjool dates
- 1 1/4 cup non-dairy mik
- 1/2 a vanilla bean ((pod and all)**)
- 1 cup frozen berries
- 2 tbsp maple syrup
- 1 tsp arrowroot starch (***)
- Preheat the oven to 350F.
- For the crust, add the pecans to a blender or food processor and process until broken down into small pieces.
- While it’s running, stream in the maple syrup to form a sticky clumpy texture.
- Press into the bottom of a 6″ springform pan lined that has been lightly sprayed with oil. Set aside.
- For the filling, blend all the ingredients on high until smooth and creamy.
- Pour on top of the crust. Smooth the top.
- Bake for 45-50 minutes at 350F.
- Remove from the oven and allow to cool before chilling overnight.
- For the berry compote, stir together all the ingredients in a saucepan on the stove. Cook over medium heat stirring regularly until you have a thick chunky sauce (about 10 minutes).
- Release the cake from the pan, top with berry compote, slice, and enjoy!
Keywords: baking, dessert, vegan, cheesecake, paleo, sugar free