Ingredients:
1/2 cup Sunflower seeds
1 cup rolled oats
150g medjool dates (pitted)
1/2 tbsp coconut oil
1 tsp vanilla extract
'cheese'cake filling
100g soacked cashews
1 cup coconut milk
3 tbsp Naya Stevia Blend
1 1/2 tsp agar powder
1 tbsp lemon juice
3-4 tsp matcha powder
Method :
Vegan base
1.start by soaking your chashews in warm water for an hour
2.Add all your base ingridients into a blender OR food processsor until combined and dough like. Mixture should hold together when you press it together.
3.Press the dough firmly into your 6-itch cake pan (lined with parchment paper) OR into a spring cheesecake pan. Make sure it is also pressed up the sides of the pan (±2 inches).
'cheese'cake filling
1.Place all 'cheese'cake ingredients into a blender (EXCEPT THE AGAR POWDER) and blend until completely smooth.
2.On a stove top in a saucepan add the agar powder and 1/4 cup of water.Bring the mixture to a boil and stir continuously. Then add to your blender and blend again for another 20 seconds.
3.Pour your mixture over your base in your cheesecake pan and place into the fridge for at least 5 hours OR overnight.
4.ENJOY !
