Strawberry Cheesecake
I was told in year 8 science that during winter you get more cravings for guilty pleasures than in summer because your body has to 'work harder' to warm your body up. So in actual fact, it's scientifically proven that you SHOULD have more sweet treats. And yes, perhaps I'm using this for a pathetic excuse to gorge myself on this cheesecake or perhaps I am 'applying my knowledge' to real-life situations... In the name of science, I recommend you to try out this raw strawberry cheesecake, cos you know, it's winter and therefore for the sake of your survival you gotta provide your body with more energy so it can warm your body up... and heck, if it isn't winter where you are right now... it has strawberries... which is a summer fruit... which means it can be applied to you guys too...
Ingredients:
For the base:
- 1 cup pecans
- 1cup of walnuts
- 1 tbsp maple syrup
- 8 dates, deseeded
For the filling:
- 4 dates, deseeded
- 1 tbsp maple syrup
- ½ cup almond milk
- ½ cup coconut oil
- 1 cups cashews
- 1 cup walnuts
- ½ cup mashed strawberries
For the toppings:
- about 1/2 cup of thinly sliced strawberries or any fruit you have on hand
Method:
To make the base:
1. Add all ingredients to a food processor and blend on high for a few minutes until the mixture is no longer crumbly and can stick together.
2. Place mixture into a baking tray and using your hands (or a spoon) flatten the mixture on the bottom of the baking tray to create a flat base surfae.
3. Then place in fridge for at least 30 mins.
To make the filling:
4. Meanwhile, add strawberries into the food processor and blend for 2 mins or until the strawberries become mashed.
5. Add the remaining ingredients into the food processor and blend on high for 10-15 mins until the mixture becomes smoother. If you want a smoother or runnier consistency, add extra almond milk (about 1-3 tbsp).
6. Remove the base from the fridge and place the filling mixture over the base, smoothing out the top filling layer to create a smooth surface.
7. Place in fridge for at least 2 hours.
8. Then top with strawberries or desired toppings. Enjoy!
For the base:
- 1 cup pecans
- 1cup of walnuts
- 1 tbsp maple syrup
- 8 dates, deseeded
For the filling:
- 4 dates, deseeded
- 1 tbsp maple syrup
- ½ cup almond milk
- ½ cup coconut oil
- 1 cups cashews
- 1 cup walnuts
- ½ cup mashed strawberries
For the toppings:
- about 1/2 cup of thinly sliced strawberries or any fruit you have on hand
Method:
To make the base:
1. Add all ingredients to a food processor and blend on high for a few minutes until the mixture is no longer crumbly and can stick together.
2. Place mixture into a baking tray and using your hands (or a spoon) flatten the mixture on the bottom of the baking tray to create a flat base surfae.
3. Then place in fridge for at least 30 mins.
To make the filling:
4. Meanwhile, add strawberries into the food processor and blend for 2 mins or until the strawberries become mashed.
5. Add the remaining ingredients into the food processor and blend on high for 10-15 mins until the mixture becomes smoother. If you want a smoother or runnier consistency, add extra almond milk (about 1-3 tbsp).
6. Remove the base from the fridge and place the filling mixture over the base, smoothing out the top filling layer to create a smooth surface.
7. Place in fridge for at least 2 hours.
8. Then top with strawberries or desired toppings. Enjoy!