1 cheese cake | soak time overnight* |prep time 35 | freezer time 6 hours
- 150 g raw almonds, roasted
- 150 g cup raw walnuts, roasted
- 250 g Medjool dates, pitted
- 50 g rolled oats
- Pinch sea salt
- 3 cups raw cashews, soaked
- 400 ml Abbot Kinney’s Coco Start
- 3 tbsp agave syrup
- 50 g coconut oil, melted
- 1 lime, juice
- 1 big lemon, zest and juice
- 1 tsp vanilla extract
- Pinch sea salt
- Fresh fruits, to taste
- 25 cm spring form pan
- Soak the cashews overnight in cool water (preferably) or in very hot water for 1 hour*
- Preheat the oven to 160 °C degrees and line baking sheet with parchment paper.
- Roast the nuts (separately) for 15 minutes, or until they are light brown.
- Place the almonds into a food processor and pulse until they've broken down a bit, then add the walnuts and pulse again.
- Add the dates and the oats and pulse until everything begins to stick together. The crust should hold together when you pinch it in between your fingers.
- Add the crust mixture to the spring form pan and spread it evenly over the bottom with a spatula. Press it firmly down with the bottom of a glass to really pack it down.
- Place all the filling ingredients into a food processor or a blender and blend on high speed until smooth.
- Pour the mixture on top of the crust layer. Cover the cheesecake with a piece of plastic wrap and freeze it for 5-6 hours or overnight.
- Once set, remove the cheesecake from the pan. Dress the cake with e.g. cherries (frozen), raspberries, blackberries, fig, fresh mint leaves and passion fruit.
- Serve it frozen or let it thaw at room temperature for 10-15 minutes before serving.
- Store leftover cheesecake in an airtight container in the freezer for 1-2 weeks.