Ingredients I :

• 150g Chocolate biscuits
• 2 tbsp Brown sugar
• 3 tbsp Fried cashews, finely chopped
• 90g Salted butter, melted

Ingredients II:

• 250g Cream cheese, let stand at room temperature
• 125g Aloe Vera Wong Coco, strained
• 40g Caster sugar
• 2 tbsp Lemon water
• 2 tbsp Powdered gelatin
• 75cc Tomato juice
• 150ml Whipped cream

To garnish :

• Aloe Vera Wong Coco
• Tomatoes

Dressing :

• 150g Brown sugar
• 100g dates, pitted
• 250ml Liquid cream
• 100g Salted butter

Instructions :

• Mix all Ingredients I; flatten in round mica plastic container.
• Lightly beaten cream cheese, sugar, lemon water until softened; add Aloe Vera Wong Coco.  Stir, set aside.
• Steam gelatin with tomato juice until dissolved.
• Pour into cream cheese mixture; add whipped cream.  Stir evenly.
• Pour the mixture on top of mica container with biscuits.
• Decorate with half circle tomato slices and Aloe Vera Wong Coco in the middle.
• Chill in a refrigerator.  Serve with dates sauce.

• Dressing: Blend dates and liquid cream using an electric mixer.  Add brown sugar and salted butter.