Ingredients for Crust :
1 cup Raw Almonds (soaked overnight)
1/2 cup of Walnuts(soaked)
1 cup of toasted grated coconuts
( dehydrated grated coconuts or you can dry fry in non stick pan until turn brown & fragrant)
1 tbsp pure organic hazelnut extract
12 piece medjool dates -pitted
**Dehydrator almonds and walnuts .
If you don’t have a dehydrator it can be done using the warm setting on your oven, though highly energy inefficient until crunchy.**
Place the dates and almonds ,walnuts ,vanilla extract , in the food processor and process until it as format into chunks , dates are well incorporated and the mixture begins to clump together ,avoid over process !
After processed mixed the toasted grated coconuts, so it’s even sticks all together in the
bottom of the cake mould and press until gets firm , set aside or refrigerated.
Mulberries Chesses Cream:
1 1/2 cup Cashew (soak overnight)
1 1/2 whole lemon juice and some rinds
2 cup of organic mulberries
2 tbsp organic agave nectar or any sweetness of your choice
2 tbsp organic coconut oil
pinch of sea salt
1/2 cup water for creamy consistency
Place all ingredient in vita-mix container blend until a thick nice smooth creamy texture.Water is needed to give the consistency of this cheese cream.Pour the cream on top of the almonds crust .
Keep in the freezer for few hours until it’s set or keep over night.
You need a bit of time for making this cheese cake , take it out of the freezer.Leave the cheese cake down the refrigerator for few hour before serving .
Garnish with some organic mulberries on top …….
Serve cold ~~~~