Raw Strawberry Cheesecake (GF, WF, DF)
- 4 tiny springform tins
- 1 high speed blender e.g. Froothie/Vitamix
1.5 cups of almonds, soaked overnight and drained
1 tbsp raw cacao powder
2 tbsp coconut nectar/maple syrup
1 tbsp melted coconut oil
1 tbsp desiccated coconut
1 pinch sea salt
1.5 cups cashews soaked for 4 hours and drained
1/2 cup fresh strawberries, leaves removed, washed and sliced
juice of 1/2 a lemon
1/2 cup coconut nectar/maple syrup
1/3 cup coconut oil, melted
1/2 vanilla bean, split and scraped
3-4 strawberries, sliced
Place soaked almonds in the blender and blend till smooth. Add the rest of the ingredients for the crust and blend well. Shake out the crust mixture into a bowl. Use a spoon to divide the crust mixture evenly into 4 tiny springform pans. Use the spoon to press the crust down. Place 4 spring form pans in the freezer to set.
Wash out the blender and blend the cashews, strawberries, coconut oil, lemon juice, coconut nectar/maple syrup and vanilla bean. Take out the springform pans and pour the filling mixture evenly in each pan. Return them to the freezer to set overnight.
To serve, sit the springform pan at room temperature for 10-15mins. Remove the springform pan and place the cake on a plate. Serve with freshly sliced strawberries and blueberries.