Raw Cheesecake

4. Period: Solid Foods

Gluten-Free, Medium Difficulty, Mother's Day, New Year, No Bake, Tea Time, Valentine's Day

Ingredients

Recipe

For the base

100g hazelnuts
85g oat
50ml milk
8 super jumbo medjool dates

For the filling

200g low-fat mild cream cheese
2 tablespoons of honey (25g)

For the sauce

120g blackberries (frozen)
120g raspberry (frozen)
50ml water

Soak the dates in warm water (about 10 minutes) until they soften.
When the dates are softened, remove the seeds and them in the food processor.
Add all the ingredients of the base into the processor and process until you get a smooth consistency.
Pour the base mixture in the processor into the springform pan and spread it evenly.
Mix the mild cream cheese and honey in a bowl.
Put this mixture of cheese and honey on the base and spread it evenly. Put the pan in the freezer and keep it in there for 1 hour.
Meanwhile we can keep on with our sauce. Put raspberries, blackberries and water in a pot and cook over low heat.
Crush the fruits cooked in water with a fork to obtain a grainy sauce consistency.
Once the sauce is prepared and becomes cooler, take your cheesecake out of the freezer and spread the sauce evenly over the cheesecake.
You can use raspberries, blackberries, fresh mint to decorate.

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