Carob, Gram Flour Cheese cake

Instructions

Base

• 1)

  Place all ingredients for the base into a food processor mixer and process until you have crush all the nuts until a crunchy, slightly smooth thick paste.

• 2)

  Line a 9-inch springform tin with Place a sheet of parchvement paper. on the base of the ring tray.

• 3)

  Over the paper, Sspread the crunchy nut paste evenly over throughout the base of the tin and press in. Chill.ring tray.

First layer

• 1)

  In pot bring 1 cup of water to a boil and add the agar-agar. Allow to dissolve completely.

• 2)

  Add the gram flour to 1 cup of cool water and add to agar-agar mixture. Keep stirring until the mixture comes to a boil.

• 3)

  Add sweetener of your choice, maple or rice syrup, or demerara sugar, mix well. Pour this over the base and chill in the refrigerator till cool and firm.

• 4)

  Once the first layer is firm, sprinkle the grated coconut before you pour the second layer.

Second layer

• 1)

  Boil 1 cup of water and melt the agar-agar until it’s completely dissolved.

• 2)

  Add carob powder and dissolve and keep stirring for 10 minutes until the mixture comes to a boil.

• 3)

  Add rice syrup and mix well. Pour over the first layer, and return to the refrigerator to chill until cool and completely set. Unmould from the tin and serve with the prune sauce as a garnish.

Prune Sauce

• 1)

  Place all ingredients in a blender and liquefy until it forms a smooth paste. Use as a garnish on top of the tart.