V'Day Raw Strawberry Cheese Cake

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Cooking a Valentine's Day dinner for your partner? Or celebrating it with your bestie at home? I have the perfect recipe that is sweet, pink, tasty and best of all - healthy, gluten free and vegan!

By replacing a biscuit base with nuts and your standard cheesecake filling with fruit and other goodness, you can indulge without the guilt, and most importantly, celebrate this special day with your loved ones!

*Idea! - Pop on a mask while you make this and have your skin looking fresh, clean and V’Day ready!

Base

  • 1 cup almonds
  • 2 tbsp coconut oil (melted)
  • 1/2 cup pitted dates
  • 1/4 cup shredded coconut
  • Pinch of himalayan pink salt
  • 1 tsp pure vanilla extract

Filling

  • 2 cups raw cashews (soaked overnight or at least for a few hours)
  • 6 tbsp coconut oil
  • Juice of 1 lemon
  • 1 tsp raw ground vanilla bean
  • ¼ cup raw honey
  • 1 medium ripe banana
  • 2 cups of strawberries

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Instructions

Step 1. Lightly grease a large 22cm round springform tin with coconut oil and line the base and sides with baking paper. Place all base ingredients into a blender and process until a coarse crumbly mixture forms. Transfer the mixture into the springform pan and press down to form a very thin base layer and edging. You can work your mixture up the wall of the tin as much as you want, just be sure to spread it evenly! Once the base is in place, place the pan into the freezer while you work on the next step.

Step 2. Blend all the ingredients for the filling at high speed until smooth. Once this is done pour onto the base layer. Make sure you spread it evenly making sure it is smooth on top.

Step 3. Place the cheesecake back in the freezer for 1-2 hours to allow it to set. Then transfer the cake into the fridge, garnish with coconut or any of your favourite fruits and voila!

Stay clear! XO