I invite you to make this easy and quick gluten-free dessert. Super easy to make and no baking required! A true show-stopper for a night in with friends and family.
Time 40 Minutes
Soak the cashews overnight.
1. For the base
Process the dates, almonds, peanuts, a tablespoon of coconut oil, 1 pinch of salt, the seeds, and the agave to taste until you get a manageable paste.
Place in a cake tin with baking paper and greased with a bit of coconut oil. Shape and place into a freezer.
2. For the topping
In a saucepan cook the berries with a little water and agave.
Cook over medium-low heat until all the water evaporates and there is a kind of jam. You will use it to top the cheesecake.
If you prefer a smoother texture, you can pour the jam through a sieve to remove all the seeds or blend it for a couple fo seconds.
3. For the filling
Process the cashews with two tablespoons of coconut oil and coconut milk until you get a cream.
Add the lemon juice and zest, the vanilla essence, and the agave (to taste) and cover the frozen base.
Please in a freezer for a couple of hours.