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© Copyright 2019 Origin Magazine

Frozen Strawberry Cheesecake with Chocolate Crust

Minako Umehara 

Australia

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Instagram: @365cleaneats

Required: 7.3" x 7.3" Square mold

 

INGREDIENTS
 

Crust

3.5 oz rolled oats

3.5 oz raw almonds
7 tbsp coconut sugar
2 tbsp cocoa powder
1⁄4 tsp pink salt

5 tbsp melted coconut oil

 

Filling

7 oz raw cashews (soaked 4-6 hours and rinsed)

3.5 oz fresh strawberries
3⁄4 cup coconut cream or full-fat coconut milk
6 tbsp melted raw cacao butter
5-6 tbsp maple syrup
3 tbsp lemon juice
1⁄2 tsp lemon zest
1⁄2 tsp vanilla paste
1 tsp pitaya powder (for color, optional)
Pinch of good salt


Decoration

10-15 small to medium strawberries, cut in half

20 blueberries
 

METHOD

  • Preheat oven to 340°F. Place every dry ingredient for the crust in a food processor. Process well until it reaches the consistency of flour.
     

  • Add melted coconut oil into the food processor and process until it becomes like wet sand. Add 1-2 tsp melted raw coconut oil if the mixture is too dry.
     

  • Put a baking sheet on the mold and press the mixture into the bottom. Bake it for about 18-22 min or until baked through. After it has cooled down, put it in the freezer for 30 minutes to an hour.
     

  • Put every ingredient for the strawberry filling in a high-speed blender and blend well. Layer it over the crust and place strawberries and blueberries on the top. Freeze
    it until set.
     

  • Take out the cake from the mold and cut with a warm knife.

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