Raw Strawberry Cheesecake
Servings: 4 small serves
This Raw, vegan Strawberry Cheesecake is a simple, healthy dessert that is sure to become a crowd pleaser.
Ingredients
Base
- 80 g hazelnut meal (½ cup)
- 15 g flaxseed (2 tablespoons) ground
- 15 g cacao powder (2 tablespoons)
- 15 g desiccated coconut (2 tablespoons)
- 30 g coconut oil (2 tablespoons)
- 65 g rice malt syrup, honey or maple syrup (3 tablespoons)
Strawberry cream filling
- 150 g raw cashew nuts (1 cup) raw and soaked for 2-3 hours in water and drained
- 150 g fresh hulled strawberries (the more flavoursome the strawberries, the better this will be)
- 1 tbsp chia seeds -preferably white
- 1 tbsp rice malt syrup, honey or maple syrup
- 1 tsp vanilla -powder, extract or essence
- 3 tbsp coconut water
Instructions
For the base
- In a bowl or food processor, combine your hazelnut meal, flaxseed meal, raw cacao and coconut. If using a Thermomix, 30 seconds speed 6.
- Add the coconut oil and rice malt syrup and mix until well combined and the mixture holds together when pressed. If using a Thermomix, 20 seconds, speed 4.
For the filling
- Process the soaked (drained) cashews until smooth and creamy. If using a Thermomix, 1 minute speed 6 (scraping the sides).
- Add the strawberries and process again. If using a Thermomix, 10 seconds speed 6.
- Add the chia, vanilla, and coconut water and process until smooth. If using a Thermomix, 10 seconds speed 6.
- Assemble in a small glass by pressing the chocolate base into the glass and top with the strawberry cream.
- Chill until set, garnish with heart shaped strawberry halves and serve immediately.
Store
- Store in an airtight container in the fridge.