Low sugar cheesecake

This is a no bake, low sugar cheesecake.
So low in sugar that it doesn't actually contain any processed sugar, just 2 Tablespoons of raw honey to sweeten it, and the natural sweetness of a fresh pear.

The base does take a bit more organisation than a typical crunch up biscuits and butter base, as it is made with sprouted buckwheat groats. But don't let this put you off as it is really simple, but just takes a bit of preparation.
And the great thing about buckwheat is it's gluten free, and contains B vitamins and an essential amino acid called tryptophan.

Tryptophan is really important for your body to create serotonin, which is the feel good chemical.

So basicly what I'm trying to say is this cheesecake will make you happy.

You can just soak the buckwheat groats for half an hour before using, or sprout them for a few days for maximum nutritional benefits.

Low Sugar Cheesecake

Ingredients

Base

1 cup of soaked or sprouted hulled buckwheat groats

1 cup shredded or dessicated coconut

1 Tablespoon chia seeds

2 Tablespoons coconut oil

10 dried apricots, cur into small pieces

juice of half orange

Middle Layer

250g quark or cream cheese

200g greek yogurt

1 pear, peeled, cored, and cut into chunks

3 Tablespoons lemon juice

2 Tablespoons honey

1 teaspoon vanilla

1/3 cup water

2 Tablespoons gelatin

Top with sliced kiwifruit or sliced strawberries if you prefer.

To make this cheesecake, soak the dried apricots in the orange juice for a few minutes then combine all base ingredients in a food processor.
Blend until well combined and press into the base of a 20x20cm dish.

Place in your fridge while you make the next layer.

Combine the water and gelatin in a cup. Sit the cup in a small bowl of boiling water and stir until the gelatin has dissolved.

Add all the middle layer ingredients to your food processor, and blend well.

Pour on to the top of the base layer and leave to set (will take about an hour).

When ready to serve, top with sliced kiwifruit and serve.