Ingredients – nuts, dates, berries, coconut oil & organic agave nectar.
Cheesecake is not really a dessert I am that familiar with. When I was growing up in France, there was no cheesecake around! The first time I had a piece of cheesecake was a few years ago when I moved to Scotland.
This recipe is inspired from a recipe I found online. Although my friends think it is really nice, I believe the coconut from the oil is a bit overpowering. Next time I will try to find an alternative to the coconut oil.
Here is how I made this cheesecake (using a standard coffee mug):
1 1/2 cup of nuts (whatever is in the cupboard)
1 cup of dates (I use saudi dates because they are really sticky)
1 cup of berries
1 cup of cashews (soaked in water for at least one hour)
1/2 cup of coconut oil
1/3 cup of agave nectar
– To form the bottom layer, blend the nuts and dates together. Press the mixture at the bottom of your tray. I usually put greaseproof paper first.
– For the top layer, just blend the agave nectar. berries, cashew nuts and oil. Pour the top layer on top of your dates and nuts mixture. Freeze for at least one hour.
– Et voilà!