Vegan Strawberry Cheesecake Squares
Ingredients
Crust
- 100g GF rolled oats
- 100g raw almonds
- 7 Tbsp. coconut sugar
- 2 Tbsp. cocoa powder
- 1/4 tsp pink salt
- 5 Tbsp. melted coconut oil
Filling
- 200g raw cashews
- 100g fresh strawberry
- 150 ml coconut cream
- 6 Tbsp. melted raw cacao butter
- 5-6 Tbsp. maple syrup
- 3 Tbsp. lemon juice
- 1/2 tsp lemon zest
- 1/2 tsp vanilla paste
- 1 tsp pitaya powder (optional)
- Pinch of good salt
Decoration
- 10-15 small to medium sized strawberries
- 20 blueberries
Preparation
Preheat oven to 170°C/340F. Place all dry crust ingredients in a food processor and process until it reaches the consistency of flour.
Add melted coconut oil to the food processor and process until the mixture becomes like wet sand.
Put a baking sheet on the mold and press the mixture into the bottom. Bake for about 15-22 minutes or until baked through. After it has cooled down, put it in the freezer for 30 minutes to an hour.
Put all ingredients for the strawberry filling in a high-speed blender and blend well. Layer it over the crust and place strawberries and blueberries on top. Freeze until set.
Take out the cake from the mold and cut with a warm knife.
