Mock Apricot and Banana Cheesecake

A no bake cheesecake for those who have dairy allergies.

• Ready In: 1 hr
• Serves: 4
• Yields: 3/4 cup

Ingredients

• 1⁄3 cup  desiccated coconut
• 4  tablespoons  crispy rice cereal (gluten free)
• 2⁄3 cup hazelnuts
• 1⁄2 cup banana (chopped)
• 10  ounces firm silken tofu
• 1⁄4 cup  dried apricot
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon lemon peel
• 1⁄8 cup honey (optional)

Directions

1. To make the base; toast the hazelnuts and coconut separately, either in a oven or under the grill, until golden brown. allow to cool then rub the skins off the hazelnuts.
2. Place coconut, 1/3 cup of hazelnuts, and rice cereal into a food processor until the nuts are finely chopped and all the ingredients are mixed. Set aside in a bowl.
3. To make the topping; Cut the apricots into small pieces and simmer in a small amount of water or orange juice until soft. Sieve to remove the cooking liquid.
4. Process the apricots, bananas, tofu, cinnamon, and lemon peel until smooth (add honey if not sweet enough).
5. To assemble; alternate two layers of both the base and topping ingredients (finishing with the topping) either in a 8x8-inch baking dish or, preferably, in four sundae dishes. Decorate with a few hazel nuts.