Raw Strawberry Cheesecake

Serves 4 to 6

Once this is in your fridge, you won’t be able to resist sneaking just a little bit, then a little bit more, and then a little bit more until it has all gone.

Photo: Giselle Clarkson. Egg & Spoon

Ingredients

FOR THE BASE

• 1½ cups whole almonds
• ½ cup desiccated coconut
• 160g pitted dates
• 2 tablespoons coconut oil

FOR THE TOPPING

• 1½ cups cashew nuts
• 1½ cups fresh strawberries
• ½ cup maple syrup
• 70g coconut oil

Method

First put the cashew nuts for the topping in a bowl, cover with boiling water and set aside to soak while you make the base.

TO MAKE THE BASE

Line a 10 × 35cm slice tray that’s 1cm deep with baking paper, leaving the paper to hang over the sides for easy removal of your cheesecake.

Put all of the base ingredients in a food processor and blitz at high speed until the mixture resembles a fine, sticky crumb. Now press the mixture firmly and evenly into the lined tray.

TO MAKE THE TOPPING

Drain the cashews and put them in a food processor with the strawberries, maple syrup and coconut oil. Whizz at high speed until the mixture is smooth. Pour the mixture over your base and place in the fridge for about 4 hours to set.

Once it is set, you can keep it in the fridge. Slice, serve, eat, and enjoy!

Recipe extracted from Egg & Spoon: An Illustrated Cookbook written by Alexandra Tylee and illustrated by Giselle Clarkson, published by Gecko Press.