BASE
1 cup ground almonds
½ cup dates, pitted
2 Tbsp carob powder
1 Tbsp coconut oil
2 Tbsp pure vanilla extract
FILLING – VANILLA BASE
3 cups (480g) raw cashews, soaked in water 4-6 hours, then drained
1 cup liquid sweetener of your choice (maple syrup, agave nectar)
10 Tbsp lemon juice
1 cup coconut oil, melted
ADDITIONAL INGREDIENTS FOR STRAWBERRY LAYER
1 cup frozen strawberries
CHOCOLATE TOPPING
Carob Chocolate Recipe
Coconut cream
ADDITIONAL INGREDIENTS FOR CHOCOLATE LAYER
¼ cup carob powder
1 Tbsp liquid sweetener of choice
1 Tbsp coconut oil
Vanilla
Method
TO MAKE THE CRUST
Pulse all the ingredients in a food processor until the crumbs stick together.
Press into a parchment lined 8 inch spring form tin.
TO MAKE THE CHEESECAKE BASE
The night before, please the cashews in a bowl and cover with water. The following day, drain and rinse.
Blend cashews in a food processor or blender. Then add remaining base ingredients and blend again, scraping down the sides where needed.
Pour roughly 2/3 of the cheesecake mix into 2 separate bowls (1/3 in each)
TO MAKE THE CHOCOLATE LAYER
In a Nutribullet , add the carob powder and other ingredients and blend together.
Pour over the crust and place in the freezer for 15 min.
TO MAKE THE STRAWBERRY LAYER
Rinse the Nutribullet and add in 1 bowl of the base plus the defrosted strawberries. Blend, then pour over the chocolate layer.
Freeze for 15 min.
VANILLA LAYER
Use the base mix as is and pour over the strawberry layer.
Make a batch of carob chocolate – add approx ¼ to ½ cup of coconut cream. Pour on top of the cheesecake. Leave in the freezer to harden. Defrost for 15min before serving.
This presentation was given as part of the Live Well series held at Masterton Seventh-day Adventist Church in New Zealand. Feel free to contact us for more information.
