Raw Tangerine Cheesecake

• For the base:

  • 250 g barley flakes
  • 1/2 cup dates powder
  • 1/3 cup vegetable oil
  • 2 Tbsp water
  • 1 tsp vanilla powder

  For the filling:

  • 500 g raw cashew
  • 1,5 cup freshly squeezed tangerine juice
  • 1 tsp ginger
  • 1 tsp vanilla powder
  • 1/2 cup dates powder
  • Tangerine zest (from 2 tangerines)

  For the topping:

  • thin tangerine slices

• • After this time, decorate the cheesecake with thin tangerine slices and your Christmassy treat is ready to be enjoyed!

• • Start with the base: mix the barley flakes, dates powder, vegetable oil, vanilla powder, and a splash of water in a food processor until the flakes are minced really well.
  • Pour the composition on a round baking tray and press it well on the bottom so you form a thick and uniform base layer.
  • Put it in the freezer and, in the meantime, prepare the filling:
  • Mix the raw cashew, tangerine juice, grated ginger, tangerine zest, dates powder and vanilla powder in a food processor until you get a creamy paste
  • Take out the base out of the freezer and pour the cream nicely on top. You can use a spoon to spread the cream equally on the surface
  • Freeze the cheesecake for 2 more hours