STRAWBERRY CHEESECAKE

STRAWBERRY CHEESECAKE POTS (it’s cheesecake but not as you know it)🍓 🍓🍓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 8 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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