Raw Strawberry Cheesecake

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Base

1/3 cup brazil nuts

1/3 cup walnuts

1/3 cup almonds

1/3 cup gluten-free oats

1 cup pitted dates

1tbsp coconut oil

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Middle Layer

200g soaked cashew nuts

½ cup maple syrup

½ cup melted coconut oil

pinch of vanilla powder

pinch of Himalayan salt

pinch of cayenne pepper

3tbsp fresh lemon juice

handful fresh strawberries

150ml water

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Top Layer

Large handful of fresh strawberries

1 heaped tbsp. xylitol

1 heaped tbsp. chia seeds

fresh berries to decorate​

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Instructions

  • Blend the nuts in a food processor until fine.

  • Add the oats and blend for 1 minute

  • Add the dates and blend for 1 minute

  • Add the coconut oil and blend for 1 minute

  • Place the dough in an 8” cake mould (I use a silicone one)

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  • Blend the cashew nuts in a blender and the water for 1 minute

  • Add the maple syrup and melted coconut oil and blend for another minute

  • Add the remaining ingredients and blend until the mixture is smooth and creamy (approximately 1 minute depending on your blender)

  • Pour the mixture onto the cake base and place it in the freezer for ½ hour

 

  • Blend the strawberries and xylitol in a food processor until the mixture has a runny jam consistency (approx..1 min)

  • Add the chia seeds and blend for another 30 seconds

  • Let the mixture rest for 15 mins until the chia seeds have thickened the mixture

  • Pour the mixture on top of the middle cake layer in the desired pattern and decorate with fresh berries

  • Chill the cake for at least 2 hours in the freezer

  • Defrost 2 hours before serving

  • Store in the fridge for up to 5 days​