Ingredients
Made with
For the base:
300 g of dry biscuits
80 g of coconut oil
50 g of dark chocolate
60 g of Coconut Natural Biogurt
1 pinch of salt
For the cream:
500 g of Coconut Natural Biogurt
250 g of fresh strawberries
250 g of vegan alternative to whipping cream
150 g of agave syrup
100 g of Bio Soya Drink Natural
100 g of dark chocolate
60 g of coconut oil
3 g of agar agar
1 teaspoon of vanilla powder
Preparation
Blend the biscuits and mix them together with the coconut oil, the melted dark chocolate and the pinch of salt. Spread them on a rectangular or square baking tray and, with the back of a spoon, level the mixture very well. Leave it in the fridge for about 30 minutes.
Bring the Bio Soya Drink Natural to boil for 1 minute together with the agave syrup, the agar agar and the vanilla powder. Once cool, add the Coconut Natural Biogurt and the coconut oil. Pour the cream onto the biscuit base and insert the washed and stalkless strawberries at the same distance. Leave to set well in the fridge.
Whip the vegan alternative to the whipping cream and spread it on the cheesecake. Allow to rest for another 30 minutes before serving.
Serve the cheesecake with the dark chocolate melted on the top.
