💛1 cup fine oat flakes
💛1/2 cup almond flour
💛1 tbsp cane sugar
💛1/3 cup desiccated coconut
💛1/4 cup coconut oil (melted)
💛2 tbsp oat milk

❤️1 cup coconut cream
❤️1/3 cup coconut oil
❤️1/4 cup agave syrup
❤️1 cup cashews soaked overnight
❤️few drops peppermint oil
❤️1 tbsp @theorganiclabs beetroot powder
-Add all crust ingredients to a food processor and blend until combine. Transfer to the tart mold and press with your finger or spoon to the bottom and sides. Bake 170°C preheated oven around 8 minutes until golden color, or just leave in the fridge for half an hour while preparing the cheesecake filling.
- Add soaked, rinsed and drained cashews, coconut cream, coconut oil, agave syrup and peppermint oil in a food processor or high speed blender and blend until smooth. Divide the mixture in two equal parts and color one with @theorganiclabs beetroot powder.
-Pour red mixture on the crust then white mixture on the top and make some swirls.
-Freeze it 4 hours.
-Garnish with pomegranate seeds, chocolate, candy cane and puffed quinoa.

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