Forest Fruit Cheesecake

Soil:

-10 dates, pitted

-100 grams of soaked cashew nuts

Cheesecake batter:

-235 grams of soaked cashew nuts

-75 grams of blueberries

-95 grams of strawberries

-100 grams of coconut oil

-Syrup of your choice, agave/pomegranate/maple

-Pouch of natural agar agar

Topping:

-fruit of your choice

-coconut grater/shreds

-Ground nuts, almonds

Preparation method

Note: for this recipe you must soak the cashew nuts for at least 2 hours in advance.

1. For the base, pit the dates and mix the dates and cashew nuts until combined in the food processor. I always like it when the nuts are still a bit crunchy, but it depends entirely on what you like.

2. Now the base can be spread over the baking tin and placed in the refrigerator.

3. Place a pan on the stove and let the coconut oil melt until it is liquid and let it cool.

4. Drain the cashew nuts and put them in the food processor and blend until smooth. Then add the fruit and coconut oil to the cashew nuts in the food processor and mix until combined. Mix it well in a bowl and add the syrup of your choice.

5. Place a pan with 100 ml of water and add the bag of agar agar. When it boils, turn it off and quickly mix it into the batter. Now it is important that you do this quickly and keep stirring well.

6. The batter can go over the bottom. Cover it and put it in the refrigerator.

7. Keep an eye on the cake, it will take about 3 hours until the cake is ready to serve.

8. For the topping you can use delicious fresh fruit with chopped nuts and coconut grater.