Ingredients
160g chopped dates
80g Quinola flakes
25g desiccated coconut
20g maple syrup
45g coconut oil
125g caster sugar
2 tbsp. corn flour
150g fresh raspberries
1 tsp. vanilla essence
3 eggs
140g Greek yogurt
500g creme cheese
Method
Add all the ingredients of the cheesecake base. In a pan suitable for oven. Loose base cake tin. Press down to cover the base.
Add the layer on the cheesecake base and then bake at 160° for 50 minutes. When it’s ready, top with raspberries and strawberries. Sprinkle ice sugar on top. You can add some mint leaves if you wish.
Vegan option: It’s very easy to find a vegan cream cheese or a dairy free one (ours is by daiya). Alpro soya yoghurt as a switch works well too. As does switching the eggs for flaw eggs.
