Ingredients
| BASE | |
| 1½ cups dried pitted dates | |
| ⅔ cup natural almonds | |
| 1 tablespoon extra virgin coconut oil, melted | |
| ROASTED STRAWBERRIES | |
| 250g strawberries, hulled and cut into quarters | |
| 1 tablespoon pure maple syrup | |
| 1 tablespoon extra virgin coconut oil, melted | |
| FILLING | |
| 2 cups cashew nuts, soaked for 4 hours or overnight in cold water | |
| ½ cup coconut milk | |
| ⅓ cup lemon juice | |
| ⅓ cup extra virgin coconut oil, melted | |
| ¼ cup pure maple syrup | |
| 3 teaspoons rosewater | |
| 250g strawberries, hulled and sliced thinly, to serve (optional) | |
| dried rose petals and crushed freeze-dried strawberries or raspberries, to serve (optional) |
Sweet, floral, creamy and indulgent, this cheese-less ‘cheesecake’ is just the thing to make when you’re looking for a plant-based dessert that doesn’t skimp on flavour. For best results soak the cashew nuts in water overnight, or if you’re in a hurry, cover nuts with boiling water and set aside until the water is cold before using.
Instructions
| 1. | Heat the oven to 180°C. |
| 2. | Line the base and sides of a 23cm loose-bottomed cake tin with baking paper. |
| 3. | Combine all the base ingredients in a food processor and pulse until finely ground. |
| 4. | Transfer to the prepared tin and press the mixture firmly and evenly into the tin, using the back of a spoon. |
| 5. | For the roasted strawberries, combine the strawberries with the maple syrup, coconut oil and a pinch of fine salt. |
| 6. | Transfer to an oven tray and roast for 15-20 minutes, stirring once or twice during cooking, until the juices have concentrated and the berries have collapsed and are jam-like. |
| 7. | For the filling, place the drained cashews, coconut milk, lemon juice, melted coconut oil, maple syrup and rosewater into a blender with a pinch of fine salt and blend on high until super smooth (use a high-powered blender for best results). |
| 8. | Pour half the mixture onto the base, smooth out the top and transfer to the freezer for 20 minutes. |
| 9. | Add the roasted strawberries and their juices to the blender and blend on high until smooth. |
| 10. | Remove the tin from the freezer and pour strawberry mixture on top, smoothing off the top before returning to the freezer for 4 hours or overnight in the fridge or freezer. |
| 11. | After 4 hours in the freezer it will be set to the right texture for serving. |
| 12. | If frozen overnight, remove 45-60 minutes before serving to allow it to soften slightly (slicing is easier if it’s still semi-frozen). |
| 13. | To serve, top with sliced strawberries, dried rose petals and crushed freeze-dried berries, if using. |
| 14. | Store leftovers in the fridge for up to 5 days or freeze for up to 3 months. |
Recipes, food styling and photography Emma Galloway
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