Raw Strawberry Cheesecake (GF, WF, DF)




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


Fresh blueberries

3-4 strawberries, sliced

Step 1:

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.

Step 2:

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.

Step 3:

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.