Strawberry Cheesecake

Created by Steffi Von Trechten

Use a springform or 18cm

Soak 100 g almonds and 300 g cashew nuts overnight for about 8 hours.
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For the crust:

100g almonds, soaked 8hours
100 g dates
pinch of salt
pinch of vanilla powder

Pulse nuts in a food processor until you get fine crumbs, then add the other ingredients and process them to a nice dough.

Lightly grease the spring form pan with coconut oil and put coconut flakes ove.

When dough is ready. firmly press crust into the bottom of prepared cake pan. Set aside.

For the filling:

300 g cashew nuts (soaked 8hrs
150 g raw honey or agave
1 pinch vanilla powder
juice of 2 lemons
50 ml water
400 g strawberries (reserve some for decoration)
100 ml melted coconut oil

Best to use a high speed food mixer.

Pulse cashews in food processor until crumbly. Add honey or agave, water, lime juice and vanilla and puree until very smooth, scraping down the sides with a rubber spatula to make sure you get everything. Feed the strawberries through the top of the food processor and puree until incorporated. The filling should turn a pretty pink. With the processor running, add the melted coconut oil in a steady stream.

Pour the filling into the cake pan. It will look like a smoothie. Cover with plastic wrap and place in the fridge to set for at least 4 hours.

I have just tasted it and it is sooooo...mmmmmhhhh

Happy Strawberry Day :-)))