Raw Strawberry Cheesecake

With Christmas in just TWO days time, I wanted to get this amazingly delicious recipe up for a Raw Strawberry Cheesecake! I'm excited for seeing how I go over Christmas, surrounded by super yummy (but not all healthy) food.

With having had such great progress over the last few 4 months or so, I don't want anything to come in the way of that. I don't want to get to the end of Christmas, and feel really sick and full like I so commonly do each year! Yes, I do want to enjoy myself, but I still want to be feeling great, and on track. With that in mind, I'm making some of my own Raw and healthy treats for the day! 

I find that I no longer 'want' normal chocolate, cake, lollies etc anymore. I don't crave them, and when I think about eating them I actually screw up my face! I don't want it in my body anymore. It's not like I don't know how to 'let go' and treat myself, because I definitely do! But why would I force myself to eat things that I don't actually want, just because it's a special occasion!? So out with the old habits, and in with the new! I'm definitely going to be making my delicious Chocolate Truffles, that's a MUST! And possibly my Peanut Butter Truffles. But I thought it would be fun to make a Cheesecake too!

This one is lovely! You'll need a high speed blender or food processor. I used my Optimum Blender.

INGREDIENTS
Base:
1 cup of Almonds
1/4 cup of Raw Cacao
1 teaspoon of Maple Syrup
3 tablespoons Coconut Oil
1 teaspoon of Stevia

Filling:
4 cups of raw Cashews (soaked overnight or at least a few hours)
1 can of Coconut Milk
1 tablespoons of Coconut Oil
2 cups of Frozen Strawberries
1 teaspoon of Vanilla Bean Paste
3 teaspoons of Stevia (to taste)

Chocolate Sauce:
1 tablespoon of Raw Cacao
1 tablespoon of Coconut Oil
1 tablespoon of Maple Syrup

- Extra Fresh Strawberries to decorate!

Just like we did for the last cheesecake, this one is also all about layers. So lets start at the bottom and make the base. Simply blend together all the 'base' ingredients. YUM! Then line a freezer safe deep container (or pot!) with baking paper. Spread the mixture across the bottom, leaving no spaces, then use your fingers and spread the mixture roughly up the sides a little. I wanted it to look uneven, so I pushed up some parts really far, and kept other parts down low. It looks pretty this way! Once you're finished, pop it in the freezer while you make the filling.

To make the cheesecake filling, blend together your Cashews until a paste forms. Then add the rest of the 'filling' ingredients until it's completely smooth. Grab the base out of the freezer and pour the mixture on top. Spread it out as evenly as you can, Then pop it back into the freezer and leave it overnight.

Once it's nice and hard, it's time to finish the topping off so it's ready to serve! So remove the cheesecake from it's container and pop it on a pretty chopping board of your choice. (Going to be honest, it was a little tricky getting out of the pot, but it fell out eventually!)

Time for the chocolatey finish! Mix together your 'Chocolate Topping' ingredients. If your coconut oil is hard, you'll need to do this in a little pan over the stove until it's melted. Wash your fresh Strawberries and stick little tooth picks into the tops of them. Line a tray with baking paper, and then dip your Strawberries into the chocolate and let them drip dry before placing them on the baking paper. Once you've coated them all, pop them into the freezer for a few minutes. Now go ahead and have some fun drizzling the rest of the chocolate sauce all over your cheesecake. Make a mess with it! The more the better. Once finished, pop your chocolate coated Strawberries on top to decorate!

It's as simple as that!
Before you cut it up and serve, let the cheesecake sit at room temperature for 10-15 minutes to soften a little. Trust me, you and your hands will thank me!

Guilt free and delicious!

Happy holidays lovely people! Eat, drink and be Merry!!

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