Vegan No-Bake Strawberries and Cream Cheesecakes
Ingredients
Base
- 1/2 cup of almonds (or mixed nuts of choice)
- 1/8 cup shredded coconut
- 1 Tbsp cacao powder
- 1/4 cup chopped dried dates (soaked 15mins in boiling water and drained)
Filling
- 1 cup raw cashews (soaked overnight or 5 hours)
- 1/4 cup coconut oil
- 1/3 cup natural sweetener (eg maple syrup, coconut sugar or rice malt)
- 1/4 cup almond milk unsweetened
- 1 Tbsp lemon juice
- 1 tsp vanilla extract
- 1-2 tsp pitaya powder (optional for pink colour)
- 1/4 tsp salt
- 8-16 strawberries (depending on number being made)
Preparation
Add almonds to food processor and blend for a few seconds.
Add the remaining base ingredients and blend until crumbly.
Press the mixture into a silicon muffin tray with your fingers and put it in the freezer while you make the filling.
Blend all filling ingredients except the strawberries until really smooth, scraping down edges as required.
Reserve a small amount of the filling for piping if desired.
Line the mold cases with sliced strawberries.
Spoon in the filling and put in the freezer.
Once set, pipe additional plain filling for topping decoration if desired.
Store in the freezer and eat straight from the freezer, thawing for a few minutes if required.
