Valentines Day is upon us, so I thought I’d share this easy to prepare low-fructose, gluten free raw vegan strawberry cheesecake. Nothing says I love you like chocolate and strawberries…or this delicious, healthy dessert.
A treat that is also nourishing!
Yep, this is so healthy, you serve it up to your loved one for breakfast! The base is a combination of nuts and flaxseed for healthy oils, minerals and fibre. The cacao contributes antioxidant rich chocolate flavour and the coconut products are antimicrobial, anti-inflammatory and healing to the digestive system. The filling is a dairy free combination of cashew nuts (more essential minerals, protein, fats and fibre), highly nutritious coconut water and antioxidant-rich strawberries.
Makes 4 small serves
80 gram (½ cup) of hazelnut meal
15 gram (2 tablespoons) of flaxseed (ground linseeds)
15 gram (2 tablespoons) of raw cacao powder
15 gram (2 tablespoons) of desiccated coconut
30 gram (2 tablespoons) of coconut oil
65 gram (3 tablespoons) rice malt syrup (you could substitute with maple syrup)
Strawberry cream filling
150 gram (1 cup) of raw cashew nuts soaked for 2-3 hours in water and drained
150 grams fresh hulled strawberries (the more flavoursome the strawberries, the better this will be)
1 tablespoon of white chia seeds
1 tablespoon of rice malt syrup or maple syrup
1 teaspoon of vanilla powder or essence
3 tablespoons of coconut water
For the base…
For the filling…
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