raspberry vanilla crunch cheesecake

thanks to Olivia @thatgreenolive

Ingredients

1/2 cups pure delish raspberry crunch quinoa grain-ola

2 tbsp melted coconut oil

1 tbsp date paste (or 5-6 dates, soaked and mashed into a paste)

3 tbsp coconut flour

Cheesecake filling

3/4 cup cashews

1 tbsp lemon juice

1/2 tsp nutritional yeast

75ml coconut cream (scooped from top of can of coconut milk chilled overnight)

3 tbsp coconut sugar

1/4 tsp vanilla

3 tbsp melted coconut oil

75ml almond milk

1 tsp agar-agar

pinch of salt

Method

In a food processor, process the Grain-Ola until a crumb.

Add remaining ingredients, pulse until the mix comes together

press into the base of a lightly greased 2inch cake tin.

Blend everything except for the coconut oil, almond milk and agar agar in a blender. 

With the blender running, slowly pour in the coconut oil and blend until creamy.

Meanwhile, whisk the almond milk and agar agar in a saucepan. Heat over medium-high until the mixture boils.

Reduce heat and whisk constantly, until thickened. With the blender running, pour into the cheesecake mix until combined.

Pour over the base, sprinkle over some grain-ola, and set in the fridge for at least 2 hours.