Mock Apricot and Banana Cheesecake

1. 1

   To make the base; toast the hazelnuts and coconut separately, either in a oven or under the grill, until golden brown.

2. 2

   allow to cool then rub the skins off the hazelnuts.

3. 3

   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.

4. 4

   Set aside in a bowl.

5. 5

   To make the topping; Cut the apricots into small pieces and simmer in a small amount of water or orange juice until soft.

6. 6

   Sieve to remove the cooking liquid.

7. 7

   Process the apricots, bananas, tofu, cinnamon, and lemon peel until smooth (add honey if not sweet enough).

8. 8

   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.

9. 9

   Decorate with a few hazel nuts.

* Per serving · 4 servings · Values may vary.