No-Bake Chocolate Persimmon Cheesecake
Ingredients
Base
- 1 cup buckwheat flakes (or other flakes)
- 1 cup grated cashew nuts
- 1/4 cup maple syrup
- pinch of Himalayan salt
- 3 spoons cocoa
- 2 spoons of coconut oil
- a little water
Filling
- 1/2 cup of coconut yoghurt
- 2 cups persimmon
- 1/2 lemon juice
- 2 tbsp of agar agar
- 2 spoons maple syrup
Preparation
Mix all base ingredients and refrigerate for at least 30 minutes.
Blend all filling ingredients and boil for 1 minute.
Wait until the filling reaches room temperature.
Pour the filling over the base.
Refrigerate for 2 hours.
Serve with fresh fruits.
