Healthy Cheesecake with Tahini and Orange
- 200 gr. locust bean nuts
- 80 gr. oats
- 100 gr. walnuts, grated
- 5 blackheads
- 70 gr. organic fir honey
- 80 gr. coconut oil
- 1 sp. cinnamon, powdered
- 2 raw cashew mugs (soaked all night or at least 3 hours)
- 2 and others tahini
- 3 and others lemon juice
- 3 and others organic honey
- 3 and others coconut oil
- 4-5 vanilla drops
Beat the nut nuts in the blender until they become flour. We also fill the oats to hit them with the nuts. Add the remaining materials to the base and beat them until a sticky mass is created. Place a non-stick paper on a tray, add the mixture and press it to reach the surface of approximately 2 cm. Bake it in the air at 180 ° C for 10. Let it cool down.
While baking the base in the oven, beat the cashews until they become cream. Add the remaining materials and continue to beat at low speed until they unite. Put the cream in the refrigerator for at least 1 hour to stabilize. Serve individual portions into glass beakers, creating layers. At the bottom of the glass, we place the base that has cooled down, breaking it with our hands in chunks. Fill over 2 tablespoons of cream soup and pour over 1 tablespoons organic orange pepper with goji berry, agave and asteroids anise from above.
- If you do not want to serve the cheesecake right away, keep the cream and coat in the refrigerator and the base away from the refrigerator so as not to soften.
- We used organic honey as a sweetener that is full of vitamins and trace elements but if you are a vegan you can easily replace it with agave syrup.