Labneh Cheesecake
Tasty and healthy dessert using fermented yoghurt - so good you can have it for breakfast!
Serves 12
Ingredients:
300g nuts, eg hazelnut & almond
80g Pure almond butter
150g pitted dates
75g Coconut oil, melted
500g labneh (strained live yoghurt)
1tsp vanilla extract
75g raw honey
Seeds from 1 pomegranate
Directions:
1. Line the base of a 25cm springform tin with parchment paper.
2. Mix the nuts, nut butter and dates in the food processor, add in the melted coconut oil to bind.
3. Press the nut mixture into the tin.
4. To make the filling, whisk the labneh with the honey and vanilla.
5.Spread the cheese mixture onto the base and chill for 6 plus hours.
6. To serve, remove from the tin and scatter with pomegranate seeds and drizze with a teaspoon of honey.
