It’s time for some light refreshment. And when I say light, I mean it.
Strawberry cheesecake has always been my go-to Summer dessert, but thanks to this delicious (no-sugar) recipe it just got a WHOLE lot better.
It’s not exactly fat-free, but it’s choc-full of superfood and wholesome ingredients so if you’re going to have a big fat slice of cake, make it a slice of this one.
Ingredients:
Crust
160g walnuts
160g pecans
150g dates
1 tsp alcohol-free vanilla extract
2 tbsp coconut oil
Filling
900g strawberries (180g for blending, the rest sliced for layers)
2 frozen bananas
800ml tinned coconut milk
140g macadamia nuts
1 tbsp alcohol-free vanilla extract
3 drops stevia
Strawberry glaze
160g frozen strawberries
80g dates
Method:
Make the crust
1. Soak the nuts and dates for a couple of hours.
2. Drain off water and pop into a blender, along with the vanilla. Gradually add the coconut oil until the crust holds together.
3. Use a spring-form pan for the cake. Sprinkle the dust of coconut flakes on the base of the pan to stop the crust from sticking.
4. Press the mix into the pan to form the crust.
Make the filling
1. Throw all the ingredients (except the reserved sliced strawberries) into your blender and blend to a creamy consistency. If the mixture is too thick, add a little extra coconut oil to enable blending.
2. Slice the strawberries and layer on top of crust.
3. Pour half the cream mixture over the strawberries and smooth right up to the edge of the tin.
4. Add a second layer of sliced strawberries. Add the remaining cream mixture.
Make the strawberry glaze
1. Blend the berries and dates in your blender until they are nice and smooth.
2. Pour on top of your cake, and top with sliced strawberries.
3. Pop the cake into the freezer for about 3 hours.
Make a happy face. You don’t need me for that…
Recipe taken from RAW by Bernadette Bohan, which is available from Gill and Macmillan bookshop.
