Vegan Açaí Cheesecake

Base ingredients:

- 1 cup dates (soaked for 10 minutes)

- 2 cup oats

- 1 tbsp agave syrup

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Cheesecake Ingredients:

- 1/2 cup cashews (soaked overnight)

- 1 can full-fat coconut milk

- 2 tbsp agave syrup

- 1 tbsp agar agar

- 1 tbsp @theorganiclab.eu acai powder

- 1 tbsp @theorganiclab.eu beetroot powder

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Method:

1) Blend the dates until you create a paste. Add oats and syrup to the paste. The resulting mix should be firm but sticky. Press this onto a flat surface and freeze. It is best to leave this in the freezer for a few hours.

2) Blend the soaked cashews in a high-speed blender.

3)‌ In a pan, bring the coconut milk to a high heat. Add the agar agar and bring to boil for a minute while constantly stirring. Leave to cool for 2 minutes and add the powders and agave syrup.

4) Add the coconut mixture to the blender and blend.

5)‌ Leave the mixture to cool and set. We used a tray with these rectangle shapes, but you could use a baking tin. After the bars had cooled we removed them and cut the base for them to sit on. Equally, you could use a baking tin with around 3cm high walls, leave the base to set in there, add the coconut mixture, and then cut out each slice once cooled.