Two-Tone Raw Vegan Strawberry Cheesecake
Ingredients
Base
- 100g pistachio nuts
- 100g almonds
- 7 Medjoul dates
- 2 tbsp coconut oil
- 1/3 cup Protein Soya Crispies @koro_uk
Filling
- 500g cashew nuts
- 10 tbsp coconut oil
- 8 tbsp agave syrup
- 1 tsp vanilla bean paste
- 8 medium strawberries
- 2 handfuls of freeze dried strawberries @koro_uk
- 1 tbsp lemon juice
Preparation
Whizz up the nuts and dates in a food processor until finely chopped.
Add the coconut oil and mix again.
Finally stir in the Soya Crispies and then press into the base of a 20cm loose bottomed cake tin.
Soak the cashew nuts for 3-4 hours and melt the coconut oil.
Drain the cashew nuts and place into the jug of a high speed blender along with the agave, vanilla and about 2/3 of the coconut oil. Blend until smooth.
Remove about half of the mixture and set aside.
Add the strawberries to the blender along with the lemon juice and the rest of the coconut oil and blend again until smooth.
Transfer both mixtures to the cake tin alternating as you go in order to create a ripple effect. You can swirl them together with a knife if you wish.
Refrigerate in the coldest part of your refrigerator overnight or alternatively freeze until firm.
Decorate with strawberries and nuts and enjoy.
