|3/4 cup||oats — rolled|
|2/3 cup||desiccated coconut|
|1/2 cup||dates — Medjool, pitted|
|1/4 cup||macadamia nuts|
|1 1/2 cup||bananas — chopped|
|1/2||avocado — large|
|3||dates — Medjool, pitted|
|6||prunes — dried, pitted|
|2 Tbs||sugar free peanut butter — extra|
|2 Tbs||coconut oil — melted|
|1 Tbs||cocoa powder|
For the crust, place everything in a food processor and blend until smooth. Grease an 18cm loose-bottom cake tin with some cooking spray. Press the mixture into the tin to form an even layer.
For the filling, place everything in a food processor and blend until smooth. Spread this over the crust and smooth it out. Add a tablespoon or two of peanut butter on top of the cheesecake and ripple it in using the tip of a small knife. Refrigerate for at least 2 hours or overnight before serving in slices.
You can garnish the cheesecake with salted peanuts, macadamias or edible flowers, if you prefer.
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