Over the Christmas period (yes, I am talking about Christmas) my husband’s brother made this yummy raw cheesecake for us all as his wife is wheat and dairy intolerant. It was ridiculously delicious, so I begged him for the recipe. I actually made it quite a while ago, but have had a craving for it recently, so am going to share it with you.
You will need:
Base:
1 cup oats
1 cup medjool dates, pitted
Cheesecake:
1/4 cup coconut oil
2 cups cashews
1 teaspoon vanilla extract1 1/2 cups dates
2 bananas
1/4 cup agave nectar, although this does make it very sweet!
Water, as needed
1/4 cup cacao powder
The method is so easy which is why I love it so much!
For the base, you just put the oats and pitted dates into a food processor and process until smooth.
Transfer the mixture into a cake tin, pressing firmly so that it covers the base. Leave to harden in the fridge.
Meanwhile, put all the cheesecake ingredients into the processor and blend. Transfer this mixture into the cake tin and leave in the freezer overnight to set.
See, so easy!
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