Vegan cold cheesecake with strawberries and chia seeds o_chochelka

Bottom:

• 100 g oatmeal
• 50 ml warm water
• 100 g ground walnuts
• 4 tablespoons of coconut oil
• 2 tablespoons of cocoa
• 2 tablespoons of erythritol

Coconut mass:

• 400 ml Coconut milk ORGANIC 17-19% House of Asia
• 200 ml Quality Food Condensed Coconut Milk
• 4 tablespoons Seeds chia Quality Food
• 2 tsp Agar agar Quality Food
• 1 cup of plant-based drink, e.g. oatmeal

Jelly:

• 3 teaspoons of Agar agar Quality Food
• 500 ml of water
• 1 tablespoon of lemon juice

Additionally:

• 500 g of strawberries

1. Pour warm water over the oats and let them soak for 15 minutes. Then, place all the ingredients for the base in a blender and blend until smooth.
2. Grease a 24 cm springform pan with coconut oil, and cover the bottom and sides with plastic wrap to prevent leaks. Coat the base of the springform pan with cocoa butter and refrigerate.
3. Place the coconut milk and condensed coconut milk in a saucepan and heat gently. Add the chia seeds and set aside for about 30 minutes, until they swell. After that, add the agar agar and bring to a boil.
4. Pour the hot mixture into the cake tin, set aside to set and cool.
5.  When the coconut mixture has cooled, place the halved strawberries on it.
6. Prepare the jelly: In a saucepan, bring water with lemon juice and agar agar to a boil. Pour the hot jelly over the strawberries and set aside to set and cool completely.