🌰 For the base:
80g of almonds
40g of honey
30g melted coconut oil
🍦 For the cheese part:
120g Greek yogurt
The juice of a lemon
1 tsp agar agar
1/2 tsp vanilla extract
1- Coarsely chop the almonds in a food processor or with a knife.
2- Mix the chopped almonds, honey and melted coconut oil.
3- Place and pack the preparation in a silicone mould. Freeze while preparing the cheese part.
4- Mix the lemon juice and the agar agar and bring to the boil for 1 min while stirring.
5- Mix the Greek yogurt and vanilla, then add the lemon juice/agar agar mixture.
6- Pour the mixture over the almond bases and refreeze for at least 2 hours.
7- Add the strawberries before serving.
Keeps for several weeks in the freezer. ❄️
Take out the mini cheesecakes 10 min before enjoying them 😋
🥄📸 Recipe and photo by @squats_et_aromates