This is Kiwi Yumminess at it’s best!
Ingredients:
Base
250g of ground nuts, I used a mix of hazel and walnut for this one
100g agave nectar or mapel syrup
2 tbsp. tahini
1-2 tsp. vanilla extract
Pinch of Himalayan or sea-salt
Optional: 50g desiccated coconut
Cheesecake Layer:
4 bananas
8-9 medium kiwi’s (save one for the top)
2 inch of fresh ginger, peeled
100g agave nectar or mapel syrup
100g coconut oil, melted
Directions:
- Place all base ingredients into the food processor and mix well.
- Tip mixture into cake tin (I use a spring-form tin so it’s easy to remove from the tin afterwards).
- Push mixture down into the base really well and set aside.
- Place all the cheesecake layer ingredients into a food processor and blend well.
- Pour mixture on top of the base in the cake tin and smooth out.
- Slice the last kiwi thinly and lay on the top.
- Place in the freezer for at least 4-5 hours.
- Remove the cake from the freezer an hour before you wish to eat it and pop it out of the tin.
- You can place in back in the freezer for as long as you like, if you don’t eat it all.
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