I had been thinking of a cheesecake-like recipe for a while but didn’t know exactly how I was going to execute it. How would I make it dairy free whilst maintaining a creamy consistency? Whilst I had no major disasters developing this recipe, it did take me a few attempts to get the consistency just as I had imagined.
When it comes to food, for me, it always has to taste good and have a good mouth-feel so I went back to the drawing board and finally nailed this recipe…cue happy dance around the kitchen!
Strawberries are a rich source of vitamin C and a high antioxidant food. Their fibre can help a slow moving bowel.
-1 cup mixed nuts
-1 cup dates
-2 tsp. coconut oil
-3/4 cup cashews, soaked overnight in cold water OR with boiling water for 3 hours
-2 heaped Tbsp. coconut cream from the top of canned coconut milk (the cream at the top of the can not the water)
-1 cup diced strawberries
-1 tsp. vanilla extract
-1/4 cup maple syrup
-2 heaped Tbsp. coconut oil
-extra strawberries for decoration (optional)
How To Make
First, prepare the base by placing the nuts in a food processor and blending until broken down, you’re looking for a gritty texture, not fine like sand or flour.
Next, add all the remaining base ingredients and blend until fully combined.
Pour the base mixture into an 8″ springform cake tin and press down firmly.
Place base in the fridge whilst you make the filling.
Drain the cashews and put them along with the remaining filling ingredients into a blender and blend until smooth.
Pour the filling onto the base and place back in the fridge for 4-5 hours until set. If you need the cake sooner, place it in the freezer until filling is set then remove about 30 minutes before serving.
Decorate with additional strawberries if using.
This cake stores well in an airtight container for 3-4 days (it never lasts longer than that in my house!)