Follow these steps for perfect results
Cashews
Soaked
Coconut Oil
Melted
Maple Syrup
Strawberries
+ a few more for decoration
Brownie Base
Cashews
Cacao Powder
Medjool Dates
Salt
Vanilla Extract
Soak 100g of cashews in water for at least 4 hours, or ideally overnight.
Prepare the brownie base by blending dry cashews in a food processor until finely ground.
Add medjool dates and maple syrup to the blended cashews and process until the mixture forms a gooey ball. Soak dates in hot water if they are too dry.
Incorporate cacao powder, salt, and vanilla extract into the brownie mixture and process until well combined.
Press the brownie mixture into molds or a lined tin and freeze.
Rinse and drain the soaked cashews.
Combine all cheesecake ingredients in a blender and blend until smooth.
Pour the cheesecake mixture over the frozen brownie base.
Freeze for at least 1 hour.
Serve and enjoy!
Allow to defrost for around 30 minutes if stored in the freezer for an extended period.
Expert advice for the best results
For a richer flavor, add a pinch of sea salt to the cheesecake mixture.
Adjust sweetness of cheesecake according to preference.
Soaking the cashews is crucial for a smooth cheesecake texture.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Slice and arrange on a plate, garnish with fresh strawberries and a dusting of cacao powder.
Serve chilled.
Pair with a scoop of vegan vanilla ice cream.
A light dessert wine pairs well with the sweetness of the cheesecake.
Discover the story behind this recipe
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