Scrumptious Strawberry Vegan Cheesecake
Utensils
You will need a 22cm round spring form tin
Nutty Base
Use this combination of Nuts, or what ever you have handy
1 cup macadamia nuts
1/2 cup walnuts
1/4 cup shredded coconut
Pinch of Himalayan salt
1/2 - 3/4 cup pitted dates
Ingredients for Filling
4 cups raw cashews (soaked for 2-4 hours and then drained)
3/4 cup lemon juice
3/4 to 1 cup coconut nectar
3/4 cup coconut oil
1 fresh vanilla bean, scraped
Colourful Healthy Topping
2 cups frozen strawberries
1/2 - 3/4 cup pitted dates
1 cup thinly sliced fresh strawberries and 1 cup whole strawberries, to serve
How To:
Step 1
Lightly cover the round spring form tin with coconut oil. Line the base and sides with baking paper. This step helps when it comes time to remove the finished cheesecake from the tin. Next place the top 4 crust ingredients in a food processor, process into chunky crumbs. Next add the dates and pulse until all ingredients are well combined BUT don't overprocess. Press mix into the base of the spring form tin and place in the freezer while you prepare the rest of the cheesecake
Step 2
Blend the ingredients for the filling at high speed until smooth. Pour onto the base and return to the freezer. Note: Make sure the base filling has set enough before pouring the strawberry mixture on top
Step 3
In a clean blender, blend the frozen strawberries and dates on high until smooth. Pour this mix on top of the cheesecake layer and return to the freezer for 4 - 5 hours or overnight
Step 4
When you are ready to serve, let the cheesecake sit first at room temperature for 10-15 minutes. Release the cheesecake from the spring form tin and carefully remove the baking paper. Place the cheesecake onto a decorative serving platter. Arrange the thinly sliced and whole strawberries on top
What a great treat to share with family and friends.
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Looks delicious and healthy
ReplyDeleteis this the same as what we had at the retreat see you next week
ReplyDelete