Ingredients

INGREDIENTS FOR THE CAKE BASE:

170 g almonds

200 g dates

1 pinch of salt

INGREDIENTS FOR THE CHEESECAKE LAYER:

800 ml coconut milk (full fat)

250 g strawberries

2 tablespoons lemon juice

65 ml maple syrup

2 teaspoons melted coconut oil

3 tsp agar agar

preparation

For the base, put all the ingredients in a blender or food processor and mix until everything is chopped and you can easily press the dough together between your fingers. Grease a springform pan with coconut oil or line it with baking paper and press the dough evenly into the pan.

For the strawberry layer, place the coconut milk, strawberries, lemon juice, maple syrup and melted coconut oil in a blender and puree until smooth.

Bring the mixture to the boil in a saucepan together with the agar agar and then simmer for a few minutes at a low temperature.

Then pour the liquid strawberry mixture into the springform pan (Ø 20cm) and refrigerate for at least 3-5 hours until the strawberry layer has set. Store the cake in the refrigerator.

note

If you use a tart pan, 400ml coconut milk and 35ml maple syrup are enough.