Soak half a cup of dried dates in hot water. Separately soak half a glass of cashew nuts - you need them later for the filling of the no-cheesecake cake.
Grind dry oat flakes thoroughly.
Blend oat flakes, drained dates, dessicated coconut, coconut oil and cocoa. The mass does not have to be finely ground.
Put on a baking pan and chill it while you make the filling.
Filling
Cook half a cup of millet in one and a half cups of water, covered and simmer for 20 minutes.
Set aside cooked millet for 10 minutes so that it softens well. It must be very soft, almost overcooked.
Blend half a cup of cashew nuts (pre-soaked) into a smooth paste. Nuts are easier to blend after adding a tablespoon of cooked millet.
Mix the cashew nut mass with the millet, add 50 ml of agave syrup and juice from 3/4 of lime. Blend to a very smooth mass. Depending on the type of blender, it may take up to several minutes. Food processor is good for it.
Cool the mass and spoon over the base prepared earlier.
Leave in fridge over night or at least for 3 hours.
Date caramel
Soak a glass of dates in hot water (10 minutes).
Blend thoroughly drained dates, 3 tablespoons of peanut butter and a pinch of salt. If the topping is too dense, add a little water. The coating should have a thick caramel consistency.
Spoon the caramel on the no-cheesecake.
Topping
Chop the peanuts and sprinkle the no-cheesecake gently pressing the peanuts, so they stick to the caramel.
Recipe Notes
Instead of water for cooking millet you can use oat or almond milk.
You can use ready roasted salted peanuts or raw from a health food store, then you should chop them and roast in a frying pan.