About the Recipe
Rich creamy cheesecake fit for any occasion
1/2 cup of soaked almonds
1/2 cup of soaked cashews
3/4 cup of raw shredded coconut flesh
1/2 cup of dates
1/2 cup of mulberrys
3 cups of soaked cashews
1 cup of strawberries plus 12 for decoration
2 tbs of date syrup (6 small dates blended with 1tbs of water). Or you can use 2 tbs of maple syrup if you prefer.
Step 1 Put all crust ingredients into a high powered food processor and blend until smooth.
Step 2 Remove all of the mixture and press into an 8 or 9 inch pie crust tin.
Step 3 Chill in the fridge while making the topping.
Step 4 Put all topping ingredients except 12 of the strawberries kept back for decoration, into a high speed blender and blend until smooth and creamy.
Step 5 Remove mixture from blender and spread evenly on top of the chilled crust.
Step 6 Halve the remaining strawberries and arrange them on top of the cheese cake as desired.
Step 7 Put into the freezer to chill for 1 hour.
Step 8 Serve and enjoy.
For this recipe you will need a high powered blender and food processor.
This cheese cake can be stored in the freezer for up to one month or in the fridge for up to 5 days.