This delicious raw dessert will satisfy all those with sweet teeth and a desire for all things healthy. This recipe is super easy to make and one that will impress. I like to use pecans as a base but you could use macadamia, walnuts or almond.

 

Base/crust Ingredients

1 1/2 cup pecans

6 soft and pitted medjool dates soaked for 2 hours and drained

1 tbsp coconut oil, melted

1 tbsp brown rice syrup

 

Filling Ingredients

2 cups raw cashews, soaked for at least 2 hours and drained

1 punnet of strawberries

1 very ripe banana

6 tbsp fresh squeezed lemon juice

3 tbsp brown rice syrup

5 tbsp coconut oil, melted

¼ tsp Himalayan salt

 

Topping

2 strawberries, sliced

 

Method

Place all crust ingredients into a food processor and process until moist, sticky and crumbly.

Press base mixture at the bottom of a baking dish lined with baking paper. You can also press the mixture along the side of the tin to create a pie.

Freeze base for one hour.

Blend all filling ingredients together until smooth and creamy. Pour filling evenly on top of frozen base.

Place sliced strawberries on top of cheesecake and freeze for at least 3 hours.

I like to defrost the cake by placing it in the fridge 30 minutes prior to eating. The cake remains semi frozen like an ice-cream cake.

 

Serves 8-10