1/2 cup walnuts, soaked
2/3 cup cacao nibs
1 teaspoon vanilla essence
100g cupuacu frozen fruit pulp -Tropical Brazil
400g condensed milk
500g light block cream cheese – softened
3 teaspoons gelatine powder (heat the 100g of cupuacu pulp in a sauce pan to dissolved the gelatine)
Place the nuts, dates, cacao nibs and vanilla in a food processor and processed it until dough has formed, if is necessary adding water until it sticks. Pour the mixture on the greased and lined 20cm round springform pan or 4 smalls round springform pan, press the mixture into the base. Bake in a hot oven 180° C for 15 minutes, reserve it until needed.
Mix the cream cheese block until smooth and add the condensed milk and gelatin dissolved in cupuacu, mixed again until the cream gets smooth.
Pour the mixture over the prepared base and refrigerate for 6 hours or more. Serve with fresh strawberries or any other fruit of your preference.