Updated: May 19
Follow our step-by-step recipe for this raw strawberry & pili nut cheesecake – a delicious summer dessert for special occasion.
Preparation time: 40 minutes
2 cookie cutters (15cm and 8cm ratio)
Blender (We used Nutri ninja)
half cup raw almonds
10g Pili nuts
2 soft dates, pitted
1 tbsp agave syrup
½ tbsp coconut oil Filling: 1 cup raw & wild pili nuts
4 tbsp agave syrup
3tbsp coconut oil
3 tbsp lemon juice
¼ tsp salt
15 fresh strawberries Decoration:
Use any toppings of choice. We used fresh strawberries, dried strawberries and dried rose petals, topped with raw chocolate.
Combine all ingredients for our crust and blend well together. Use a cookie cutter with some foil as a base to spread the crust. Put in the freezer for 20 minutes to set. In the meantime combine all ingredients for filling and blend until smooth creamy consistency. Take out the ring with crust from the freezer and fill it up with the freshly made cream, do the same for the second ring with foil as a base. Put both rings in the freezer for 1 hour or until the cream gets firm. Once the cream is thick and firm, take the rings out and put the smaller cream layer on top of the bigger one. Start decorating with your favourite ingredients. Goes well with fresh or dried strawberries, topped with raw chocolate. You may keep this cake in the fridge for 3-4 days. Be creative! Much love and romance!