Raw Strawberries & Cream Cheesecake | Tara Bliss
Dates – 6 fresh or 8 dried
Almond Meal – 1 cup
Coconut oil – ½ cup
Activated buckwheat Groats – ½ cup
Strawberries – 250gm fresh, halved
In a food processor, blitz almond meal, dates and coconut oil until well combined.
Add buckwheat groats and pulse together.
Press mix into the base of your lined container.
Place strawberries, cut side down, onto your base mix so that it’s completely covered and press gently down on each.
Put into the fridge to set.
Any strawberries that remain can be blended into the vanilla cream below.
Cashews – 2 cups, soaked
Coconut Oil – ¾ cup
Water – ⅓ cup
Rice Malt Syrup (or your choice of liquid sweetener) – ½ cup
Vanilla Bean – seeds from 2
In a blender, blitz all ingredients until smooth.
Spoon onto your strawberries and press out gently to ensure mix completely fills your mould of choice.
Put into the fridge for 3 hours to set.
Slice with a sharp knife (after dipping it in hot water).
Serve with berries, coulis, or ice cream.