Cheesecake with redcurrant jam


Made with

For the base:
100 g of oat flakes
100 g of pitted dates
50 g of coconut oil
A pinch of salt

For the rice cream:
250 g of Bio Rice Drink Plus
60 g of agave syrup
80 g of soaked cashews
70 g of overcooked basmati rice
40 g of coconut oil
Rind of 1/2 lemon
A pinch of salt
250 g redcurrant jam
Fresh redcurrants


For the base: blend the dates with the oat flakes, coconut oil and salt, mixing everything very well.
Spread the mixture on the bottom of a rectangular cake tin lined with baking paper. Leave it harden in the fridge.

For the rice cream: bring the rice drink to the boil together with the cashews, agave syrup, the overcooked rice and a pinch of salt. Cook for about 10 minutes, turn off the flame and blend in the cutter together with the coconut oil until you get a smooth and homogeneous cream.
Pour the cream over the base and leave to set in the fridge for a minimum of 2 hours.
Spread the jam on the top of the cream and refrigerate for 1 night.
Decorate with fresh redcurrants before serving.