Fit cheesecake with chia and coconut milk

Bottom:

• 200 g dates
• 100 ml of hot water
• 130 g oatmeal
• 2 large tablespoons of coconut oil
• 1 tablespoon cocoa

Cheese mass:

• 120 ml of hot water
• 15 g powdered gelatin
• 750 g low-fat cottage cheese (3 x 250 g)
• 4-5 tablespoons of erythritol
• 300 ml Kara Coconut Milk (divided into 200 ml and 100 ml)
• 25 gr QF Quality Food Chia Seeds

Top:

• fresh fruit (raspberries, blueberries, peaches or strawberries)
• 1 package of sugar-free jelly
• 300 ml of hot water

1. Pour 100 ml of hot water over the dates and let steep for about 15 minutes. Then, place them in a blender along with the water, oats, coconut oil, and cocoa powder. Blend until smooth and thick.
2. Line a 22 cm springform pan with baking paper. Spread the date mixture evenly over the base and press firmly into place. Refrigerate while you prepare the cheesecake filling.
3. Pour 120 ml of hot water over the gelatin, mix thoroughly until completely dissolved and set aside for a while.
4. Combine chia seeds with 200 ml of coconut milk, mix and set aside to allow the seeds to swell.
5. Blend the cottage cheese, erythritol, dissolved gelatin and the remaining 100 ml of coconut milk into a smooth, uniform mass.
6. Add the chia seeds, which have been soaked in milk, to the blended cheese mixture and mix thoroughly with a spoon. Taste and sweeten with a little erythritol if necessary.
7. Pour the prepared cheese mass onto the cooled date base and level the surface.
8. Dissolve the jelly in 300 ml of hot water and set aside to cool.
9. Arrange fresh fruit on top of the cheesecake and pour the prepared lukewarm jelly over it. Refrigerate the finished cake for at least a few hours—preferably overnight.