Raw strawberry cheesecake
Cheesecake has been one of my favorite desserts since, I don’t know, forever. When I was young, my mum used to make the most delicious cheesecake with freshly picked blackberries.
However, since I became lactose-intolerant and then vegan, I was on a mission to make a healthier version that could compete with the one I used to eat.
So let’s cut to the chase, shall we?
- 1 cup of soaked (overnight) almonds or walnuts (it doesn’t matter what you choose, just go for the ones you like the most).
- 8–10 medjool dates pitted (about 1 cup)
- a pinch of cinnamon
- 1 + 1/2 cups of soaked (overnight) cashews
- 1/2 cup of soaked (overnight) walnuts — optional
- 1/2 cup of melted coconut oil
- 1/2 of full fat coconut milk (without any added ingredients)
- 1 + 1/2 cups of fresh strawberries
- 3 tbps of maple syrup
- juice of one lemon
- Blend the dates in a food processor until you achieve a sticky dough. Set aside.
- Add the almonds/walnuts and blend until you have a crumbly meal.
- Add the dates back to the processor and blend a few more times until you have a consistent crust.
- If you are having a hard time blending everything, just add 1 tablespoon of water.
- Place the crust on a form (it should be around 8") with your fingers and let it freeze while you make the feeling.
- Add the all the ingredients for the filling together and process until you have a smooth consistenty. You shouldn’t feel the grains of the nuts. (You really need a powerful blender to be able to achieve this smooth texture.)
- If you are having a hard time achieving this creamy consistenty, you can always add more coconut milk.
- At this time you should taste the filling. Some people like it sweeter than others. If that’s the case, add more maple syrup or even more strawberries.
- Remove the crust from the freezer and spread the filling over it.
- Freeze the cheesecake for 5–6 hours.
- You should only remove it from the frezeer right before serving it. Add a few fresh strawberries and blackberries on the top for garnish.