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By taste.com.au

This raw vegan cheesecake has everything: the crumbly, golden base; the creamy filling and a tangy frozen strawberry topping. It's also dairy-free, gluten-free, egg-free and no-bake.

+ Ingredients

BASE:
1 cup macadamia nuts
1/2 cup walnuts
1/2 cup pitted dates
1/4 cup shredded coconut
Pinch of Himalayan pink salt
FILLING:
3 cups raw cashews (soaked for 2-4 hours and then drained)
3/4 cup lemon juice
3/4 to 1 cup coconut nectar
1 vanilla bean, split and scraped
TOPPING:
2 cups frozen strawberries
1/2 cup pitted dates

1 cup sliced fresh strawberries, plus 1 cup whole strawberries, to serve

+ Method

Equipment: You will need a 22cm round springform tin.

Step 1: Lightly grease the 22cm round springform tin with coconut oil and line base and sides with baking paper. Place all ingredients for the crust except for the dates in a food processor until you get the texture of crumbs. Add dates and pulse until well combined. Press into the base of the spring form tin and pop into the freezer while you prepare the other components of the cheesecake.

Step 2: In a blender, blend all the ingredients for the filling at high speed until smooth. Pour onto the base layer and return to the freezer until set enough to pour strawberry mixture on top.

Step 3: Wash out the blender and blend the frozen strawberries and dates on high speed until smooth. Pour on top of the cheesecake layer and return to the freezer for 4 hours or overnight.

Step 4: To serve, sit at room temp for 10-15 minutes. Carefully remove the sides of the springform tin and transfer the cheesecake onto a serving platter (you may need to use a sharp hot knife to ease the cheesecake from the tin). Gently peel away baking paper from base and sides. Arrange sliced strawberries on top to serve. Keep cheesecake frozen when not being served.

+ Ingredients

Notes:

+ Method

Coconut oil and coconut nectar can be found at most organic health food stores. If you have trouble finding coconut nectar, you can substitute it for either agave nectar or maple syrup. You can also substitute the vanilla bean with 2 tsp of high quality vanilla extract.

For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.

10 servings

Photography by Andrew Young

Recipe by Maz Pugoy and courtesy of taste.com.au