You need to start this recipe the day before you need it .
This cheesecake is based on nuts , that provide natural richness and flavour .
The first step is to place 4 cups of raw cashews in a large bowl with 8 earl grey tea bags , pour in enough cold water to just cover nuts and tea bags ....let stand for 24 hours .
Grease a 22 cm round spring form pan , line with baking paper .
THE BASE
Place in your processor 170 gm of quinoa , 80 gm of almonds and 35 gm of cacao powder .
Keep the motor running and add 230gm of fresh dates ( I use date paste ), 50gm of coconut oil , 2 tbs of warm water and 1 tsp of vanilla extract .
Process until the mixture sticks together when pressed .
Use the back of a wooden spoon to spread the mixture evenly over the base of your prepared pan .
Refrigerate till firm , it takes about 15 minutes .
FILLING
Drain the cashews and teabags , reserve 1/2 cup of the soaking liquid .
Place the cashews into the processor and empty the leaves from the tea bags over the cashews , now pour over the 1/2 cup of reserved soaking liquid , 25 gm of cacoa powder , 230gm of pitted dates , 200gm of coconut oil and 1 dsp of vanilla extract .
Process till the mixture is as smooth as possible .
Spread over the chilled base .
refrigerate until firm , about 4 hours .
Top cheesecake with pomegranate seeds and flaked almonds .
This cheesecake is based on nuts , that provide natural richness and flavour .
The first step is to place 4 cups of raw cashews in a large bowl with 8 earl grey tea bags , pour in enough cold water to just cover nuts and tea bags ....let stand for 24 hours .
Grease a 22 cm round spring form pan , line with baking paper .
THE BASE
Place in your processor 170 gm of quinoa , 80 gm of almonds and 35 gm of cacao powder .
Keep the motor running and add 230gm of fresh dates ( I use date paste ), 50gm of coconut oil , 2 tbs of warm water and 1 tsp of vanilla extract .
Process until the mixture sticks together when pressed .
Use the back of a wooden spoon to spread the mixture evenly over the base of your prepared pan .
Refrigerate till firm , it takes about 15 minutes .
FILLING
Drain the cashews and teabags , reserve 1/2 cup of the soaking liquid .
Place the cashews into the processor and empty the leaves from the tea bags over the cashews , now pour over the 1/2 cup of reserved soaking liquid , 25 gm of cacoa powder , 230gm of pitted dates , 200gm of coconut oil and 1 dsp of vanilla extract .
Process till the mixture is as smooth as possible .
Spread over the chilled base .
refrigerate until firm , about 4 hours .
Top cheesecake with pomegranate seeds and flaked almonds .
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