Gluten Free Desserts - Raw Vegan Strawberry Cheezecake

Serves: 10   |   Prep: 20 minutes   |   Cook: 3-5 hours
Gluten Free  |  Dairy Free  |  Lactose Free  |  Egg Free  |  Wheat Free
Vegan  |  Vegetarian

EQUIPMENT

Ideally you will use a food processor to make this recipe but if you don't have one of these, you can use a small 'bullet' style blender. However, you will have to split the mixture and work in batches. This may yield a coarser consistency and uneven texture but it will not affect the taste.

INGREDIENTS

Filling

1/2 cup coconut milk solid (the solid that forms at the top of the can)
1/2 cup maple syrup
2 tablespoon coconut milk
1/4 cup coconut oil
2 teaspoon vanilla extract
1/4 teaspoon sea salt

Crust

ALLERGENS

Contains Tree Nuts (Cashews and Pecans).

NUTRITION INFORMATION (Approximation only)

Serving Size: 94.6g

Per Serve  Per 100g
Energy 1650kJ 1740kJ
Protein 5.6g 5.9g
Fat - Total 29.4g 31.0g
- Saturated 10.5g 11.1g
Carbohydrate 25.0g 26.4g
- Sugars 22.1g 23.4g
Sodium 61mg 64mg

METHOD

First Things First

Begin by placing the cashews into a bowl, covering in boiling water and leaving to soak for approximately 1 hour to soften. While you are waiting, you can begin making the crust.

The Flan

Use a food processor to combine the pecans and dates and form a sticky dough-like mixture. The mixture should be smooth, but don't over-blend, as a coarser texture makes for a better crust.
Place the 'dough' into a 20cm round dish lined with baking paper and press to cover the bottom of the dish with an even layer. Put this to one side and begin work on the filling.
Top Tip: Use a square pan instead to make rectangular cheezecake fingers.

The Filling

Drain the softened cashews from the water, place these into a food processor and blend into a smooth pulp.
Keep the food processor running while slowly adding the maple syrup and coconut oil into the cashew pulp. Continue to blend until well mixed.
Top Tip: You may need to gently melt the coconut oil on the stove to return it to a liquid state before incorporating into the cashews.
Place the coconut milk solid and liquid into a pot and gently melt on the stove before adding to the cashew mixture along with the vanilla, salt and jam. Continue to blend until the mixture is fully combined and completely smooth.
Pour cashew mixture over the crust prepared earlier.

Top Tip: As an added flourish, create fruity swirls on top by pouring additional jam in four vertical lines on top of the cake and dragging a butter knife horizontally across the surface from top to bottom starting on the opposite side on each new pass. Be careful not to put the knife in too deep and disturb the crust.

Place the cheezecake into the freezer until solid (approx 3 to 5 hours).

Cut into slices or fingers and serve straight from the freezer.

The Future

Change up the flavour of your cheezecake slice by using any of the other Biona Fruit Spreads, or you can even make a chocolate version using Biona's Dark Chocolate Spread!
This recipe was reworked from the Biona Strawberry Cheezecake Bars published on the Biona website - https://biona.co.uk/
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