Cranberry Gingerbread Cheesecake

INGREDIENTS

Dough

  • 1 cup oat flour
  • 1/2 cup buckwheat flakes
  • 1/2 cup ground almonds
  • 1/4 cup agave syrup
  • 1 1/2 tbsp gingerbread spice mix
  • Pinch of Himalayan salt
  • 2 tbsp coconut oil
  • a little water

Filling

  • 1 cup cranberries
  • 1 cup yogurt of choice
  • 1 tbsp cashew butter (optional)
  • 2 tbsp agave syrup
  • 1 tbsp tapioca flour
  • 1 tbsp agar agar
  • 1 tbsp of Incas Pink Pitaya

DIRECTIONS

  • Mix all dough ingredients together and spread coconut oil on the mold. Put the dough and place it in the fridge for minimum of 30 minutes.
  • Blend cranberries using a high speed blender. Blend all remaining ingredients and boil for 1 minute.
  • Wait until it cools down (30 minutes) and pour mixture to the base.
  • Leave in the fridge for a few hours.

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