Raw vegan goji berry and raspberry cheesecake
1 tbsp goji berries
1 handfull raspberries
300 gm coconut milk
50 gm coconut creme
8 medjool dates
2 handfull roated hazelnuts
Put the dates and the hazelnuts into the food processor. Mix well. Place a baking sheet to a 16 cm bake pan. Spread the mixture and press down evenly.
Wash and dry the food processor. Put the coconut milk, coconut creme and the goji berries into the food processor. Mix well until they form a smooth consistency. Spread the mixture on to the date and hazelnut evenly. Tap the bake pan gently but firmly on the countertop to let the air bubbles escape.
Decorate the cheesecake with raspberries and a few goji berries. Chill in the fridge for about an hour.