Cold lemon cheesecake

Hydrate the 5 gelatine leaves in cold water for 10 min.

While preparing the base, first grind the 100g of peeled pistachios, add 40g of the total dates (without soaking) and the liquid coconut oil, grind everything together.

Put paper on the bottom of the mold and add the pistachio base, flatten until it is compact and reserve in the refrigerator.

For the filling: we make date paste with the remaining 90gr and put it in a bowl along with 500gr of cream cheese, the solid part of the coconut milk (about 300gr), the zest of two lemons and I squeezed 1 lemon and a half (but to taste🙈) and a few drops of vanilla. Mix everything together.

Heat 75 ml of oat drink (or whatever you like), add the drained gelatin leaves and mix with a spoon until it dissolves. Add it to the filling and mix until it is homogeneous.

Pour over the base and leave it in the fridge for a minimum of 6 hours (to my taste, better overnight). When unmolding, put some raspberries on top and voila!