Fruity cheesecake

• Vegan
• Gluten free

• Produce

  • 2 Avocados ((300 g, small
  • 10 Dates, small
  • 2 Kiwis, small
  • 1/2 Lime, Juice of
  • 1/2 cup Peanuts
  • 1/4 Pomegranate

• Canned Goods

  • 1/4 cup Coconut milk
  • 1/2 cup Young coconut meat

• Condiments

  • 6 tbsp Agave, raw

• Baking & Spices

  • 1 1/2 tsp Vanilla

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Nuts & Seeds

  • 2/3 cup Cashews
  • 4 tbsp Coconut

Found on elavegan.com

Description

Directions

• Soak cashews overnight or for at least 3 hours. Its also possible to boil the cashews on low heat for about 15 minutes until they are soft
• Blend the ingredients for the crust in your food processor (pulse about 10-20 seconds and spread the crust in a lined 8 inch springform. Put in the freezer
• Now blend all ingredients of the avocado layer in your high speed blender. Spread the cream on the crust and put it in the freezer for about half an hour
• Blend all ingredients of the cashew cream layer in your high speed blender. Pour the cream over the green avocado layer. Decorate with kiwi slices or your prefered fruits. Put it in the freezer for at least 3 hours
• Let the cake thaw (about 15 minutes) before you enjoy it