Cheesecake with pecans and caramel


Made with

For the base:
(for six people)
250 g of dry biscuits
80 g of coconut oil
80 ml of Bio Oat Drink Natural

For the topping:
250 ml caramel topping
200 g pecans

For the cream:
250 ml of Biogurt Coconut Natural
150 ml of Bio Coconut Cuisine
50 ml of Bio Soya Drink Natural
100 ml of maple Syrup
20 ml coconut oil
6 g agar-agar


Blend the biscuits and mix them together with the warm coconut oil and the Bio Oat Drink Natural. Spread them on a rectangular baking try 20×30 cm and, with the back of a spoon, level the mixture very well. Leave it in the fridge to solidify.
Meanwhile, bring the coconut cream, soy drink and agar-agar to boil for a couple of minutes with the maple syrup.
Once cool, add the Coconut Natural Biogurt and the melted coconut oil. Put the cream over the biscuit base and refrigerate the cheesecake until ten minutes before serving.
Serve it with toasted pecans and caramel sauce.