Raw Strawberry & Lime Cheesecake

Ingredients:

Base

1 cup almonds

12 medjool dates (pitted)

2 tbsp. pure maple syrup

1/4 tsp. vanilla extract concentrate

pinch himalayan salt

Lime filling

1 cup macadamias

1/4 cup melted coconut oil

1/2 cup shredded coconut

1/2 tsp. vanilla extract concentrate

juice from 1 fresh lime (approx. 1/2 cup)

Strawberry top

1 cup macadamias

1/4 cup melted coconut oil

2 tbsp. pure maple syrup

1/4 tsp vanilla extract

1 cup of strawberries (fresh or frozen but thawed)

Method:

Blend almonds, dates, maple syrup, vanilla, salt and coconut in a processor until well combined. Line a slice tin with baking paper and firmly press the mixture into the tin. Place into the fridge or freezer while you make the filling.

Lime Filling:

Add all the ingredients for the lime filling into the processor and blend until smooth and creamy,\. Spoon onto your base, evening out with the back of a spoon and pop back in the freezer.

Strawberry top:

Add all the ingredients for the berry top into the processor, blending until well combined. carefully spoon this layer on top of the lime layer, being sure not to mix the two together. Again, smooth out before popping back into the freezer to set. Setting may take a few hours.

Once set (very firm) pull it out of the freezer and slice into small bars or squares (finger size) and pop back into the freezer to store until ready to share. Cover with a piece of baking paper to prevent freezer burn.

Remove from the freezer about half an hour before serving time, so it’s not too firm or cold to eat. Garnish with strawberries and edible flowers if desired.

Enjoy x

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