Preparation: 6:45 am min
Cooking: 0 min
Ingredients for 8 people:
- 165 g of date paste
- 100 g of peanuts
- 15 g bitter -sweet cocoa
- 300 g cashew
- 1 l of water
- lemon juice
- 120 ml of coconut milk
- 70 g coconut sugar
- 300 g of frozen raspberries
Preparation
6 hours before (ideally the previous evening), soak the cashews in 1 liter of water.
Meanwhile, prepare the base of the cheesecake: place the dates paste, peanuts and cocoa in a blender, mix for about 1 min until a homogeneous paste. Pour this dough into the bottom of a hinge 20 cm in diameter. Strune the dough strongly using a glass or a spoon. Reserve in the fridge.
After 6 a.m., rinse the nuts abundantly with cold water and then place them in the blender with lemon juice, milk and 30 g of coconut sugar.
Mix 5 min until you get a smooth and homogeneous cream.
Pour this cream on the bottom of the cheesecake, smooth using a spatula and set aside at least 6 h.
Before serving, make a raspberry coulis by cooking the raspberries and the 40 g of coconut sugar remaining for 5 min, over medium heat and without ceasing to stir.
Leave to cool then distribute this coulis on the cheesecake or on each part.
