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?

Ingredients

Crust:

• 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

Filling:

• 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

Method:

1. Blend the dates in a food processor until you achieve a sticky dough. Set aside.
2. Add the almonds/walnuts and blend until you have a crumbly meal.
3. Add the dates back to the processor and blend a few more times until you have a consistent crust.
4. If you are having a hard time blending everything, just add 1 tablespoon of water.
5. Place the crust on a form (it should be around 8") with your fingers and let it freeze while you make the feeling.
6. 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.)
7. If you are having a hard time achieving this creamy consistenty, you can always add more coconut milk.
8. 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.
9. Remove the crust from the freezer and spread the filling over it.
10. Freeze the cheesecake for 5–6 hours.
11. You should only remove it from the frezeer right before serving it. Add a few fresh strawberries and blackberries on the top for garnish.