A healthier version of the classic strawberries and cream combination is a consistent crowd pleaser.
Ingredients:
Base:
½ cup almonds
¼ cup shredded coconut
¼ cup Caramelised Buckinis Clusters
1 ½ Tbsp Coconut Nectar
½ cup Medjool dates, pitted
Pinch Himalayan sea salt
Strawberry sauce:
3 cups of fresh strawberry (measure when chopped)
2 Tbsp rice malt syrup
Strawberry layer:
1 cup cashews, soaked for 4 hours
¼ cup Coconut Nectar
¼ cup full fat coconut cream
½ cup strawberry sauce (see above)
¼ cup Coconut Oil
1 Tbsp lemon juice
Cream layer:
1 cup cashews, soaked for 4 hours
1/3 cup coconut milk
¼ cup Coconut Nectar
½ tsp Vanilla Powder
2 Tbsp Ground Coconut Paste
2 Tbsp Coconut Oil (melted form)
2 tsp lemon juice
Pinch Himalayan sea salt
Method:
Base:
Combine the almonds, coconut, buckinis and salt in a food processor, pulsing to combine until small crumbs form. Add the dates and coconut nectar, blending on high for 1 minute, until uniform .
Press your base mixture into desired pans, and set in the fridge.
Strawberry sauce;
1) Combine the strawberries and rice malt syrup in a heavy-based saucepan. Cook over a low heat, stirring occasionally until the mixture has been reduced to a volume of ¾ cup.
Strawberry cheesecake layer;
Melt the coconut oil and set aside to cool for 5 minutes
Blend all ingredients (including cooled coconut oil) in a high-speed blender until very smooth and uniform.
Pour mixture over the bases and hit to remove air bubbles. Set in the freezer.
(Note; we retained ¼ of the strawberry mixture and added 1 tsp Loving Earth maqui powder to create the thin purple layer. This is a delicious, but very optional, step.)
Cream cheesecake layer
Melt the coconut oil and set aside to cool for 5 minutes
Blend all ingredients (including cooled coconut oil) in a high-speed blender, blending on high for roughly 2 minutes, ensuring your mixture is very smooth and uniform.
Pour mixture over the bases and hit to remove air bubbles. Set in the freezer until firm (4 hours). To serve, allow 20 minutes to defrost.
To finish
Garnish cheesecakes with remaining strawberry sauce, strawberries dipped in melted Loving Earth 85% cacao chocolate, and Loving Earth chocolate buckinis.
