Vegan cheesecake with cashew nuts

Bottom:

•almonds 150 g
•100 g raisins
•cocoa spoon 1

Peanut mass:

•cashews 400 g
•lemon juice 150 ml
•Kasia without lactose 150 g
•150 cane syrup

Top of the cake:

•dark chocolate 50 g
•soy drinks 3 tablespoons
•Kasia without lactose 1 tablespoon
•pomegranate for decorating 1 items

Preparation:

1.Cashew nuts pour over water and leave overnight to soften. Sip the morning in a sieve.

2.Raisins pour 1/2 cup of hot water and let stand for 10 minutes. Then transfer to a blender and blend together with almonds and cocoa.

3.Place the cake with a diameter of 18-20 cm with baking paper, put the almond mass in it and bite it with a spoon slightly.

4.Put the nuts, lemon juice, soft cassia and cane syrup in the bowl of the food processor. Mix everything to obtain a smooth mass. (If you have a small painter, you can do it in batches.)

5.Apply the prepared mass to the prepared bottom in the form. Wrap the whole in aluminum foil and leave it in the fridge overnight.

6.In a saucepan, heat the soya drink with Kasia, add the chopped chocolate and stir until it dissolves. Remove the dough from the mold with the prepared glaze and sprinkle with pomegranate seeds.

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