Raw melon cheesecake

INGREDIENTS

For the base:
- 50 grams of coconut oil - 100 grams of toasted almonds
- 100 grams of toasted hazelnuts
- n. 8 Medjoul dates
- 130 grams of whole wheat oat flakes

For the cream:
- 375 grams of soy yogurt
- 200 grams of cashew nuts (soaked in hot water)
- 80 grams of deodorized coconut oil - 1 teaspoon of honey

- 6 grams of agar agar (about 1 teaspoon)

For melon jelly:
- ½ ripe melon
- 1 and a half teaspoon of agar agar
- 20 ml of warm water

PROCEDURE

1. Start with the cashew nuts
For a super smooth and silky cream, soak the cashews in hot water. Let them rest while you prepare the rest.

2. The crunchy base
In a mixer, combine the pitted dates, the melted coconut oil, the toasted almonds and hazelnuts, and the oat flakes. Blend with the mixer until a smooth and compact mixture is obtained. Pour the base into a 25 cm mold (you can use parchment paper if you prefer), press well and place in the freezer to firm it while you prepare the cream.

3. The cream
Drain the soaked cashew nuts and blend them with the minipinner with soy yogurt, coconut oil and honey, until you get a smooth and creamy texture. Dissolve the agar agar in 20 ml of warm water and combine it with the cream. Mix well and pour everything over the cold base.

Level with a spatula and put the cheesecake in the fridge.

4.
Frulla melon-scented jelly half a melon cut into cubes. Separately, dissolve the agar agar in warm water and combine it with the melon puree. Pour the cream gently over the top and let it firm up in the fridge.

5. Final decoration
Cut the other half of the melon into thin slices and place them radially on top of the jelly, starting from the center. Add a few fresh mint leaves for a touch of color and scent.

If you want to make the cake completely vegan, you can substitute the honey for maple syrup or agave. It keeps in the fridge for 3—4 days, but it will run out much sooner;)
For a more exotic variant, you can use mango or peach instead of melon. Enjoy!

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