Lemon cheesecake

For the BASE: 40-50gr unsoaked dates 4 tablespoons cashews (40g) 4 tablespoons oatmeal 2 teaspoons cocoa powder 1 tablespoon coconut oil

Mash everything and leave it compact in a mold of about 15cm, put before putting the base baking paper so it does not stick.

CREAM: You soak the remaining dates (warm water) and make date paste (90-100gr).

For the gelatin, soak for 10 minutes in cold water.

We only need the solid part of the coconut milk, 1 can is enough. Add all the ingredients for the cream (cheeses, lemon, solid part of coconut milk, vanilla essence,...) except the cow or vegetable milk and stir. Add the gelatine when the mass is liquid. To add the gelatine after 10 ' drain it, heat the cow or vegetable milk and mix the 5 gelatine sheets in the hot milk until it dissolves. Add it to the mixture.

Leave it in the refrigerator overnight if possible to keep it compact, otherwise about 6 hours, and enjoy!