Strawberry cheesecake slice (v)

A chilled cheesecake slice with vegan (and predominantly raw) ingredients, the flavour of fresh strawberries, a silky smooth filling, and a base that seems to pull it all together.

Inspired by Gena's raw strawberry vanilla pudding and Hannah's raw chocolate brownies
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Vegan
Makes 16 small slices


Original post (with pictures) here

Ingredients:

For the base
1/2 cup raw cashews
1/3 cup rolled oats
1/4 cup desiccated coconut
1/8 cup agave (or maple syrup)
Up to 1 tbsp water, as needed (I used about 2/3 tbsp)

For the topping

2 small avocados (mine weighed 110g each with peel and stone)
12 medium strawberries, washed and de-stemmed
1/4 cup agave (or maple syrup)
1/8 cup desiccated coconut
1 tsp vanilla

Method:
1. Line a loaf tin or square baking tin with baking paper (if you use a square baking tin you will probably only cover ~2/3 of the tin, but that doesn't matter).
2. To prepare the base, combine all of the base ingredients except the water in a food processor. Process until fine. Add up to 1 tbsp water, as needed, to form a slightly sticky mixture that is starting to clump together to form a ball.
3. Press the base mixture into your prepared tin, using a spatula or your fingers to spread it out evenly. Set aside while you make the topping.
4. To prepare the topping, combine all of the topping ingredients in a food processor. Process until smooth. Spread over the base.
5. Set in the freezer for at least 4 hours before slicing. Store in the freezer but bring slices to room temperature 5 - 10 minutes before serving.

Note. I had enough topping to cover the base and still have some spare (a small bowlful). I ate the spare topping plain but you could make a thicker topping if you preferred.
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