For centuries bats have been widely associated with something supernatural and mysterious. They are one of the main icons of Halloween and represent the dark side of our world (or in case of bats better to say, the dark side of the moon). Multiple stories and tales feature bats as the servants of Dracula, attacking at night and looking for fresh blood. But the truth is that bats are the loveliest creatures, which just happened to be especially active during Halloween (end of October) - their last chance for getting food before winter crawls in.
Here are a few interesting facts about bats, which show that they are super cool and completely opposite to what people tend to think about them:
Some species of big bats are vegans and eat fruit, while smaller European and North American species of bats mainly hunt for mosquitoes. One bat can eat more than 1 200 mosquitos in one hour. So, the more bats live around your house, the less chance there is that something will bite you and drink your blood.
Even though they are black and live in dark places, bats are the cleanest mammals on the planet. They spend hours taking care of themselves and each other, never forgetting to wash even behind their ears. Bats also choose to live in environmentally cleanest areas and are considered the least disease spreading animals.
There is a big bat settlement next to my house and one of the bats accidentally flu into my flat the other night. It was a big mistake because my cat went completely bananas and spent 30 minutes trying to catch it, jumping and smashing everything in my house. It was so scared and tiny, with thin, fragile wings and a furry, warm body. I had to save it! Since then bats have become much less scary to me... and today this amazingly delicious Halloween cheesecake is dedicated to my new friend.
Vegan No Bake Cheesecake with Passion Fruit. The Recipe
Cooking time: 30 minutes
Cooling time: 5 hours or overnight
Serves: 6-8 people
Ingredients for the crust:
80g (2.8oz) oats (can be gluten-free)
12 dates without pipes
120g (4.3oz) Brazilian Nut
1tbsp chia seeds
1tsp melted coconut oil
Ingredients for the filling:
250ml (8.5oz) coconut milk
1 tbsp cornstarch
2 big persimmons
4 passion fruit
This is so easy and quick! Just three steps:
1. In a small pan mix together coconut milk, shaved skinless persimmons, 1tsp vanilla and 1 tbsp cornstarch. Simmer the mixture on the medium-high heat until it starts to boil and thicken. Take it off the hob and let is cool for 10-15 minutes, while you are making the crust:
2. In a food processor mix together all ingredients for the crust until the substance becomes even and sticky. Put the texture into the form (the diameter of my form is 20cm) and spread it out with fingers. I did 5cm high edges. Chill the crust in the fridge for 30 minutes.
3. The finishing line! Gently mix the filling with a whisk and pour it into the form with the crust, leaving 1cm from the top. Spread evenly, then add the juice of 4 passion fruit. Put the cake back into the fridge for another 4-5 hours to chill and settle. You can also keep the cake in the fridge overnight.
To tell the truth, I have never been a great fan of cheesecakes and I cannot really say why. It's just probably not my type of cake. But this one is very different. It is very light and completely vegan. I learnt to use dates and persimmons instead of sugar, which does not give you the same bittersweetness of the usual cheesecakes. It is really fresh and so easy and quick to make! And finally, I love passion fruit for its yummy, sour taste and incredibly refreshing strong fragrance. Enjoy and let me know if you like it!