If you don’t, that is your chance. Really!
So, let’s go!
– 200g of digestive biscuit Cup almond meal
– 100g Butter unsalted and melted
– 60ml coconut milk
– ½ lemon (juice)
– 300g of slight firm tofu
– 1 tbsp vanilla extract
– 2 tbsp of rice syrup or honey
In a bowl mix the digest biscuits and the melted butter, until it gets doughy.
Then line a cheesecake pan firmly over the base and sides.
Place this mixture to the fridge before filling.
Put into the blender: coconut milk, tofu, lemon juice, vanilla, and syrup mix until it is smooth and completely combined.
Pour the filling in the base and place back into the fridge for approximately 2-3 hour before you serve.
In a pan melt 4 sachets of acai pure.
Add the brown sugar, lemon juice and stir until thick.
Then put it into the fridge in a jar to cool down.
Pour it on top of the cheesecake before serving.