Process:

1) Blend soaked dates to food processor until it forms a date paste. Then add oats and agave syrup. The mixture should come together into a dough.

2) We used a flexible cupcake tray to set the base. You should freeze these whilst preparing the next step.

3) Blend soaked cashews until they have a similar consistency of a thick nut butter.

4) In a pan, add coconut milk and heat. When ready to boil add agar agar and boil for 1 min. Remove from heat and add to blender with cashews.

5) Before blending add all other ingredients including @theorganiclab.eu Blue Spirullina

6) Pour filling on top of the crust and return to the freezer. Leave for half an hour.

7) Before serving leave the cheesecake to sit for 5 minutes.

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