Cheesecake with sea buckthorn

Inspiration for this year's Easter cake?💛🐣 Make our CEO Linda Myrberg's delicious Frozen Cheesecake with Sea Buckthorn!

🌼Bottom:
2.5 dl Cashew nuts, soaked and well drained
2.5 dl Almonds, soaked and well drained
about 9 Medjool Dates, pitted
1 tsp Cinnamon
1 pinch of real vanilla
1 pinch of Himalayan salt.

🐣Filling:
3 Avocados, ripe
1dl freshly squeezed Lime (juice and peel, about 4 pcs)
1 tablespoon Sea Buckthorn Raw Juice Concentrate
0.75 dl raw Agave natural
0.5 dl Coconut cream (or the thickest part of a can of coconut milk)
1 pinch of real vanilla
1 pinch of Himalayan salt
1 dl neutral Coconut oil, melted in a water bath
1 tbsp Chia seeds

💛Garnish:
Here you can use useless marzipan eggs (optional)
Yellow Berry Powder (Sea Buckthorn, Rosehip, Wild Strawberry)
Passion fruit
Physalis

Do this:
Mix the ingredients for the base well. Press into a springform pan (27-30 cm) and let the base rise halfway to the edges. Set aside to cool while you make the filling. Mix all the ingredients for the filling, except chia and coconut oil, until smooth. Then mix in melted coconut oil and chia seeds and spread over the cake base. Place in the freezer for about 1 hour or until the cake is completely set. Cut into 12 pieces and serve cool, not frozen. Garnish and enjoy!