Coconut cheesecake with clementine jelly

This sweet and coconutty cheesecake will melt in your mouth.


  • 75 g dates
  • 50 g oats
  • 30 g pecans
  • 250 silken tofu
  • 3 big tbsp coconut butter
  • 3 tbsp maple syrup
  • 1 tbsp lemon juice
  • juice from 10 clementines
  • 1 tbsp agar agar


Soak the dates in warm water for 10 minutes. If you’re using already soft dates, skip this and go straight to the next point. Add dates to the food processor and start processing. When you’ll get them combined to one mass, remove them and replace with oats and pecans. Process for a minute, then combine with dates.
Take a muffin pan (or smaller cakes pans) grease a little bit and press the crust on the bottom. Put the pan into the freezer or fridge.
Clean the food processor, add silken tofu, coconut butter, maple syrup lemon juice and process until nicely combined.
Pour the mass on prepared crust and keep refrigerated for 4-6 hours (or in the freezer for 2 hours).
Juice the clementines. You might want to use the strainer to remove all the bits. Transfer to the pan and stir agar agar. Heat up and cook for few minutes. Pour on top of the cakes while still warm. Keep in the freezer / fridge until it stabilize.


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