A healthy and delicious no cheese cheesecake! The freeze dried strawberries in this give a big hit of fruity sweetness. Very easy and quick to make. Pre-soaking the cashews is a must for this recipe as it gives the creaminess to the cheesecake. Needs some time to set (min 3hrs in the fridge)
150g pitted dates (soaked in warm water for 20 minutes if they are quite dry)
115g Brazil nuts, or Walnuts, or I used whole almonds
45g desiccated coconut
1/4tsp salt (Himalayan pink if you have it)
260g cashew nuts (soaked in water for 4-6 hours)
210g coconut oil
120ml lime juice (about 2-3 limes worth)
3 heaped tbsp of freeze dried strawberries (available in some supermarkets in the baking aisle, I got mine online- see my shop page)
140g xylitol (I used agave nectar, you could use maple syrup but it has a slightly stronger taste)
2tbsp vanilla extract
Strawberry slices to top the cheesecake.
Drain the soaked dates and place with the rest of the base layer ingredients into a food processor. Whizz on full power until you achieve a grainy texture (not smooth). Transfer the mix into 23cm 9″ springform cake tin which has been lightly greased with coconut oil. Press down firmly to make a base crust.
Blend all the cream layer ingredients in a powerful blender- it needs to be powerful to achieve the creamy consistency or it will remain grainy. I had to manually mix the contents in the blender in between blending. (Some blenders have a tamper to help with this). Pour over the base layer and smooth out the top. Refrigerate for a minimum of 3 hours. Run a knife around the sides of the tin before removing and transfer the cheesecake onto a serving plate. Decorate with freshly sliced strawberries. Enjoy
(This cake can be frozen for up to 2 months without the fresh strawberries)
Adapted from a recipe in The Uncook Book by Tanja Maher