STRAWBERRY CHEESECAKE

STRAWBERRY CHEESECAKE POTS (it’s cheesecake but not as you know it)๐Ÿ“ ๐Ÿ“๐Ÿ“refined sugar free, gluten free, diary free and packed full off good for you nuts, seeds and fruit! The blended nuts, sweetened with maple syrup creates a super rich creamy flavour, similar to the traditional cheesecake topping you know and love but packed with you for you fats and nutrients.

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What you need: (Makes 8 pots)

  • 100g cashew nuts
  • 25g sunflower seeds
  • 40g melted coconut
  • 2 tablespoons maple syrup
  • 2 tablespoons honey
  • 200g strawberries
  • 100g pitted medjool dates
  • 150g desiccated coconut (plus some extra for sprinkling)
  • You also need 8 ramekin dishes

What you need to do:

  1. YOU HAVE TO START BY SOAKING YOUR CASHEWS AND SUNFLOWER SEEDS IN A BOWL OF WATER FOR AT LEAST 8 HOURS (SO I SUGGEST OVERNIGHT).
  2. Place your soaked nuts in a blender with the melted coconut oil, maple syrup, honey and strawberries and blend together to make your cheesecake topping and place this in a bowl.
  3. Rinse out your blender and then place in your dates and coconut and blend together to make your base mixture.
  4. Divide your base mix between the 8ย ramekin dishes and press down firmly until flat.
  5. Then take your cheesecake topping and divide equally again, spreading evenly on the topping.
  6. Sprinkle with a little desiccated coconut and pop in the fridge to chill for a few hours before serving.

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