Raw Strawberry "Cheesecake" (no cheese in sight!!)
This recipe came about from a desperate desire for a cheesecake! I can tolerate greek yoghurt, but anything else makes my stomach really unhappy, so there goes most cheesecake fillings! I am craving cakes and sweet things at the moment as I am a bit tired and run down so decided to create something yummy and good for me!
This one is raw, gluten free and vegan. The base I use for most of my pies / tarts as it goes well with everything, just the filling changes. For this cake you need to use a nice tasting coconut oil. I have had some cheaper ones that weren’t great and it detracts from the beautiful taste of the cake.
This one is raw, gluten free and vegan. The base I use for most of my pies / tarts as it goes well with everything, just the filling changes. For this cake you need to use a nice tasting coconut oil. I have had some cheaper ones that weren’t great and it detracts from the beautiful taste of the cake.
Strawberry cheesecake with nut crust
Crust:
¾ cup shredded coconut
¼ cup walnuts
¼ cup hazlenuts
¾ cup almond meal
1 tbsp chia
1 tsp salt
¼ cup maple syrup
1 tbsp coconut oil
1 tbsp chocolate coconut butter (if not, add some cocoa and extra coconut oil)
1 tsp vanilla essence
Blend dry ingredients in a processor or blender.
Melt coconut oil, maple syrup and coconut butter in microwave & add to dry ingredients.
Push into pie tin lined with cling wrap (You can bake this if you wish at 180 until browned).
Filling:
1 cup almond meal
2 tbsp lemon juice
1 cup frozen strawberries (around 10)
1/3 cup & 1 tbsp coconut oil
1/3 cup maple syrup
Melt coconut oil & maple syrup together.
Blend all ingredients together in blender.
Pour into crust
Freeze for 2 hours.
Let sit 15 mins before serving.
I keep mine in the freezer for a few days and it keeps well. I don't know about keeping it in the fridge, not sure if it would melt or not.
I do let it sit for about 15 mins before serving though.
Enjoy! I know I will!!
Crust:
¾ cup shredded coconut
¼ cup walnuts
¼ cup hazlenuts
¾ cup almond meal
1 tbsp chia
1 tsp salt
¼ cup maple syrup
1 tbsp coconut oil
1 tbsp chocolate coconut butter (if not, add some cocoa and extra coconut oil)
1 tsp vanilla essence
Blend dry ingredients in a processor or blender.
Melt coconut oil, maple syrup and coconut butter in microwave & add to dry ingredients.
Push into pie tin lined with cling wrap (You can bake this if you wish at 180 until browned).
Filling:
1 cup almond meal
2 tbsp lemon juice
1 cup frozen strawberries (around 10)
1/3 cup & 1 tbsp coconut oil
1/3 cup maple syrup
Melt coconut oil & maple syrup together.
Blend all ingredients together in blender.
Pour into crust
Freeze for 2 hours.
Let sit 15 mins before serving.
I keep mine in the freezer for a few days and it keeps well. I don't know about keeping it in the fridge, not sure if it would melt or not.
I do let it sit for about 15 mins before serving though.
Enjoy! I know I will!!