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Vegan Strawberry Cheesecake

Amazingly decadent, no added sugar, packed with nutrients. Pure joy.


So this is the result of experimenting and finding the perfect combo of nuts and fruits.

What's great about this recipe that you get to make a quick and easy (and healthy!) strawberry jam and if you make it in total secret from your family, there is a slight chance that you might have some leftover to enjoy with your granola or yoghurt later. In my case, having two boys (one is almost 4 and the other just turned 52) means that the leftover jam is gone instantly...


You can make the base with almonds or walnuts, depending on what you like. I find that almonds have a milder taste so I use it more with fruity recipes. Walnuts are great for a base of a chocolate cake.


Ingredients for the base:

- 200g whole almonds or walnuts

- 180g plum Medjoul dates (about 8-10) or date paste

- 80g shredded coconut


Ingredients for the strawberry filling:

- 500ml of home made strawberry jam

- 150g soaked cashews

- date or coconut sugar to taste (I usually end up adding 2-3 tbs of date sugar)

- 2 tbs date syrup (optional, can sub with date or coconut sugar)

- pinch of salt


Method:


You can make the strawberry jam ahead. If you are making on the date, make sure that it is cooled before you use it.


Make the base: put all ingredients for the base into a food processor and whizz until it resembles to a coarse sand. There is no right consistency, you just have to be able to make a base out of it in a 22cm diameter baking form. So channel your inner Paul Hollywood and chop it as you like.


Line your baking form with parchment paper and pour the base into it. Flatten evenly throughout. You can even make a little rim if you want to be fancy. I never do. Put the base into the freezer and start on the filling.


Rinse the cashews and throw them into your Vitamin or another powerful blender. Add the strawberry jam, pinch of salt and the sugar of your choice. Whizz until smooth and creamy. You might need to us a spatula to help the mixing, but do not ever do it with the engine running. When done, take the base out of the freezer and pour the fill-in over it.


Put it into the freezer and you are done. Don't forget to lick the spoon.


I usually take it out half an hour before serving. It tastes better than a real cheesecake. I swear.


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