Ingredients
For the dough
- 250g almonds
- 20g coconut pulp or 20g grated coconut and a small coffee cup of water
- 130g date paste
For the device
- 500g cashew nuts
- 150ml lemon juice
- 100g coconut oil
- 250g maple syrup
- 1 pinch of salt
- 1 tbsp vanilla powder
For the blueberry jelly
- 300g frozen blueberries
- 3 tbsp maple syrup
- 1 tsp agar-agar
Preparation
Soak the cashew nuts the day before in a large volume of lukewarm water.
The next day, drain and rinse thoroughly.
Prepare the base by mixing all the ingredients.
Press this mixture into the bottom of a tart mold covered with baking paper.
Put in the fridge
Prepare the mixture by mixing all the ingredients.
Spread on the base and refrigerate
Prepare the blueberry jelly: put the blueberries and syrup in a saucepan – bring to the boil then add the agar-agar until the compote thickens.
Let cool and pour over the cheesecake.
Refrigerate the cake for 4 to 5 hours – preferably overnight.
Enjoy very cold.
The + DLP
Decorate with mint leaves and bite into the leaf at the same time as you bite into the cheesecake.
Replace blueberries with strawberries and mint with basil.
