Raw, vegan, gluten-free and naturally sweetened cheesecake needn’t be bland or boring. This recipe ticks all the delicious boxes.
1/2 cup almonds
10 Medjool dates, pitted
2 tbsp coconut oil
1 cup cashews
2 cups strawberries
3 tbsp fresh lemon juice
1/8 tsp vanilla
4 tbsp coconut oil
- To make the crust
The night before you start baking, put the cashews in a bowl and fill it with water until they are just covered. Leave them to soak overnight.
- The following day when you’re ready to start baking, place the almonds in a blender and pulse until they are coarsely ground.
- Add the dates and coconut oil in the blender with the almonds and continue to pulse until the mixtures starts coming together, forming a ball.
- Press the resulting crust mixture into a bottom of an 18cm cake tin and place it in the freezer to chill while you make the filling.
- To make the filling
Drain and rinse the cashews before placing them in a clean blender with the remaining ingredients and pulse until the filling mixture is smooth and silky.
- Pour the filling over the crust, cover the tin with Glad Wrap and place it back in the freezer overnight – or for at least four hours to ensure it has set.