Vegan cheesecake with plums and almonds

Base:
170g dry but soft plums (pitted)
170g walnuts
Blend together and press on the bottom of the tray
 
Mousse:
200g almonds (soak in hot water for 20 minutes then peel the skin off. Pour in another hot water and soak overnight)
50g coconut oil
3-4 TBSP coconut cream (use top of the canned coconut milk)
​Juice of 1/2 lemon
3-4 TBSP of honey, maple syrup or other natural sweetener
1 tsp vanilla extract
 
Blend all together and pour over the base. Freeze for couple of hours or refrigerate overnight.

Veganski cheesecake sa sljivama i bademima

Baza:
 170 grama suhih, ali mekanih šljiva
170 grama oraha
Izblendajte i pritisnite prstima na dno manjeg pleha
 
Krema:
200 grama badema (namočite ih u vrelu vodu, pa nakon 20tak minuta ogulite ovojnicu. Potom im naspite drugu vrelu vodu i ostavite u njoj nekoliko sati, najbolje preko noći)
50 grama kokosovog ulja
Konzerva kokosovog mlijeka (koristite samo kremu s vrha konzerve (3-4 kasike), mlijeko ispod ostavite za supu napr.)
Sok 1/2 limuna
3-4 kasike meda, javorovog sirupa ili drugog prirodnog zaslađivača
1 kasicica arome vanilije
 
Dobro izblendajte i prelijte preko baze. Ostavite u frižideru nekoliko sati, opet najbolje preko noći