Strawberry Cheesecake Squares
Ingredients
Crust
- 100 g rolled oats gluten free
- 100 g almonds raw
- 7 tbsp. coconut sugar
- 2 tbsp. cocoa powder
- 1/2 tsp. pink salt
- 5 tbsp. coconut oil melted
Filling
- 200 g raw cahew
- 100 g fresh strawberry
- 180 ml coconut cream
- 6 tbsp raw cacao butter melted
- 5-6 tbsp maple syrup
- 3 tbs lemon juice
- 1/2 tsp lemon zest
- 1/2 tsp vanilla paste
- 1 tsp pitaya powder for color, optional
- pinch sea salt
Decoration
- 10-15 small to medium-sized strawberries cut in half
- 20 blueberries
Instructions
- Preheat oven to 340° F
- Place every dry ingredient for the crust in a food processor. Process well until it reaches the consistency of flour.
- Add melted coconut oil into the food processor and process until it becomes like wet sand.
- Put a baking sheet on the 7″ x 7″ mold and press the mixture into the bottom.
- Bake for 15-22 minutes, or until baked through.
- After it is cooled down, put it in the freezer for 30 minutes to an hour.
- Put every ingredient for the strawberry filling in a high-speed blender and blend well. Layer it over the crust and place strawberries and blueberries on the top.
- Freeze it until set. Take out cake from the mold and cut with a warm knife
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