No bake tropical fro-yo cheesecake
1 cup oat flour
1 cup pitted dates
Tbsp coconut oil
1 cup Onken Mango, Papaya & Passionfruit yogurt
1 1/4 cup cashews
3 tbsp coconut oil
Juice from 1/2 a lemon
1 heaped cup frozen raspberries
2 tbsp maple syrup
2 tbsp chia seeds
Start by making the cake base and combine the oat flour, dates, coconut oil and salt in a food processor and blend until well combined.
Transfer the mixture into a loose bottom cake tin (about 20 cm) and press this into the base and up around the sides to create a wall for the filling. Pop this into the freezer to chill whilst you make the other layers.
For the filling, blend together the yogurt, cashews, coconut oil and lemon juice until really smooth and creamy. Pour this over the base and return the cake to the freezer for at least 4 hours.
For the jam layer, gently heat the berries in a saucepan to create a berry compote, then remove from the heat stir through the maple syrup and chia seeds. Allow the mixture to thicken and set aside to cool.
Once your cake is set, top with a layer of your raspberry jam mixture and garnish with some fresh fruit before serving.
Allow to thaw a little before slicing if needed.