INGREDIENTS
- 140g / 5 oz dates, chopped and stones removed
- 80g / 3 oz almonds
- 30g / 1 oz coconut chips
- 2 tbsps cocoa powder
- 2 tsps cocoa nibs
- 2 tbsps flaxseeds
- 1/2 tsp salt
- 30g / 2 1 /2 tbsp coconut oil
Topping Ingredients
- 400 g / 14 ozĀ silken tofu, lightly pressed
- 250g / 10 oz strawberries, washed and hulled
- 75g / 3/4 cup raw cashews, soaked in hot water for 1/2 hour
- 3 tbsps maple syrup
- 1/2 tsp vanilla essence
- 1/4 tsp salt
- 1 1/2 – 2 tbsps lemon juice
METHOD
Add all base ingredients to a blender and mix until the mixture is fully incorporated and in fine chunks. Press into a 10″ cake tin, cover and leave in the fridge to set.
Topping Method
Whizz all the topping ingredients together in a high-speed blender and pour over the base. Leave in the fridge to cool and decorate with strawberry puree* and fresh fruit as desired
*strawberry puree is as simple as pie; gently boil down a handful of fresh strawberries with a splash of water for 10 mins on the stove. Add to blender and wizz up until you have a delicious, sweet, pungent puree suitable to drizzle over ice cream, chocolate brownies and, of course, your wonderful silken tofu strawberry cheesecake.