Updated: May 19
A lovely raw, vegan, gluten free and naturally sweetened strawberry cheese cake for special summer occasions.
Preparation time: 40 minutes
70g of original pili nuts
70g of walnuts
50 g of desiccated coconut
160 g pitted dates (pre-soaked)
1 teaspoon of almond extract
Pinch of salt
Cream Ingredients: 70g of pili nuts 1 tbsp of vanilla extract1
/4 cup of coconut oil, melted1 lemon juiced
4 Tbs of maple or agave syrup
1 can of coconut milk (the creamy stuff at the top of a can)
1/2 cup blueberries (set some aside for the filling) 1/2 cup raspberries Instructions:
Step 1: Use a food processor to blend the nuts, coconut, dates, Press the dough into the base of the cake pan and smooth it out with your fingers. Place in the freezer for around 20-30 minutes.
Step 2: Add pili nuts, vanilla extract, melted coconut oil, lemon juice, and coconut milk, blueberries, raspberries maple syrup and blend on until you have a smooth consistency. Step 3: Pour over the cream of your cake and add few blueberries into the cheesecake. Then pop it back in the freezer for about 2 hours to set. Take the cake out to defrost slightly about 20-30 minutes before you’re going to serve it. Topping: Spread the top with the jam of your choice (We used home-made raspberry jam). Decorate the finished cake with strawberries or any other berry of your choice.
Stay Healthy! Stay Raw & Wild!