Ingredients
Crust:
- 190 grs oats
- 125 grs shredded coconut
- 1 banana (approx 130 grs with skin)
- 85 grs mapple syrup
- 1,5 tsp cinnamon powder
- 0,25 tsp grated nutmeg
- 1/8 tsp cardamon powder
- 0,5 tsp sea salt
Cream:
- 700 grs silken tofu
- 100 grs cashews
- 80 grs coconut cream
- 100 grs mapple syrup
- 40 grs corn starch
- 4 tbsp lemon juice
- 1 big or 2 small grated lemons
- 1 tsp real vanilla extract
Instructions
- Start by soaking the cashews in hot water (1,5 to 2 hours max after they will become slimy 🙂
- In the meantime, make the crust by blending all dry ingredients in your high speed blender, then adding the wet ones and mixing until you get a dough texture (similar to pate sablée).
- Transfer the crust evenly in your pan (20 cm diameter) and freeze it while making the cream
- Blend all the cream ingredients in your high-speed blender until it gets perfectly creamy and pour it on your crust
- Bake it in your preheated oven at 175°C for 1 hour
- Take the cheesecake out of the oven and let it cool down totally and rest minimum 2 hours in fridge before removing from mould or cutting it
- Can be eaten on its own, with fresh red fruits or a fruit compote.
- Can be kept for 3 days max in the fridge or can be frozen (slice it before to eat on demand 🙂