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70g raw almond (soak 8-12 hours and rinse)โฃ
30g hazelnut (soak 8 hours and rinse)โฃ
2 Tbsp. raw cacao nibโฃ
3 Tbsp. raw cacao powderโฃ
2 Tbsp. (20g) melted coconut oil or raw cacao butterโฃ
5 pitted soft Medjool dates (90ใ100g)โฃ
1/8 tsp pink salt โฃ
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Vanilla cheesecake fillingโฃ
120g raw cashews (soak 4-6 hours and rinse)โฃ
1/2 cup (120ml) coconut creamโฃ
4 Tbsp. (40g) melted raw cacao butterโฃ
4-5 Tbsp. maple syrupโฃ
1 Tbsp. lemon juiceโฃ
1 tsp lemon zest โฃ
1/2 tsp vanilla pasteโฃ
pinch of pink saltโฃ
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Strawberry filling: โฃ
100g raw cashews (soak 4-6 hours and rinse)โฃ
100g strawberries โฃ
4 Tbsp. (40g) melted raw cacao butterโฃ
4Tbsp. maple syrup โฃ
1-1.5 Tbsp. lemon juiceโฃ
1/8 tsp pitaya powder (optional)โฃ
pinch of pink saltโฃ
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Other:โฃ
9-10 small strawberries (cut in half)โฃ
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You can substitute maple syrup & coconut cream with raw agave & raw almond milk for raw versionโฃ
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Method : โฃ
1. Pulse every ingredient for the base until well processed but still slightly crumbly. Press the mixture into the base of the silicone mold. โฃ
2. Set the halved strawberries on the edge of the mold facing outwards.โฃ
3. In a high speed blender place every ingredient for the vanilla cheesecake layer and blend well until smooth. Add more sweetener and lemon juice if you need. Layer the filling above the base. Cool it in the freezer until set. โฃ
4. Repeat the same process for the strawberry layer. Freeze the cake over night โฃ
5. Take out from the mold and garnish with strawberries. โฃ
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