INGREDIENTS for the base:
100 g of oat flakes
50 g of cashews
3 pitted dates
1 tablespoon of coconut oil
2-3 tablespoons of soy milk


Grind all the dry ingredients in a blender or food processor. Add the coconut oil and blend again. Finally, add the soy milk little by little until smooth: the resulting dough must be wet enough to be compacted when pressed. With this dough, cover the bottom of a 12 cm diameter mold or dish ring, pressing with the back of a spoon to make it smooth. Reserve in the refrigerator.

INGREDIENTS for the filling:
1 jar of natural Landeira tofu
120 ml of coconut milk
Juice of 1/2 lemon
40 g of sugar
1 teaspoon of cornflour
1/2 teaspoon of agar agar


Drain the tofu.
Separate a cup of coconut milk and dilute the corn starch and agar in it. Pour it with the rest of the coconut milk in a saucepan, and cook over medium heat until it boils. Maintain a gentle boil for 5 minutes approximately.
Put the tofu, the boiled coconut milk, the lemon juice and the sugar in a bowl and beat the mixture until creamy smooth and fine. Pour this mixture into the mold and refrigerate for a minimum of 2 hours.

Once it has cooled, carefully unmould it and decorate it with jam or the fruit of your choice.