1 cup pitted dates
1 1/2 cups almonds
3 cups cashews
1/2 cup dark chocolate
3/4 cup almond milk
1-2 shots espresso
2/3 cup agave syrup
1/2 cup shredded coconut
1 avocado peeled and chopped
1 1/2 cups washed blueberrys
3/4 cup fresh pineapple juice
1 teaspoon cornstarch with a touch of cold water to liquefy it.
Method of cooking
1- Add the dates and almonds to a food processor and blend until fine breadcrumbs then place in the base of a cheesecake tin 8' square evenly covering the tin. place in the fridge for 30 mins.
2- Make your espresso coffee either using a bodum or even better if you have a real espresso machine. Make sure the coffee beans are thoroughly grinded first.
3- in a small saucepan add the almond milk and the chocolate to the stove and stir to a sauce then take it off the heat to cool down.
4- Add the cashews, milk sauce, espresso, agave syrup, coconut and avocado to the food processor and process until a creamy dark paste has formed. Smooth the paste evenly over the base of the cheesecake and place in the fridge for a further hour.
5- Place the blueberries and pineapples in a small saucepan on the stove and boil adding the liquid cornstarch. Keep stirring until a nice thick pineapple blueberry sauce has formed. Take of the store and cool it right down.
6- Add the cool blueberry sauce evenly over the cheesecake and place it back in the fridge for a further hour then it is ready to be served. Enjoy!