GUEST RECIPE: Strawberries 'n Cream Raw Cheesecake

I’m feeling extremely lucky this month to have the wonderful Kristie from Freya’s Nourishment back on the blog for a second time with an extremely tasty recipe.

As I mentioned in my Flourishing Entrepreneurs interview with Kristie (read it now), we met through the magic of the internet, not only online but also in real life. And considering I live in Ireland and Kristie lives is Australia I find this pretty amazing!

Kristie’s brand Freya’s Nourishment isn’t just about her beautiful natural products. Her website is also home to her amazing selection of tasty, healthy recipes and also a blog sharing self-care and wellbeing tips.

Given I’ve taken my foot off the gas with recipes lately on the blog while I focus on my coaching, I am delighted that Kristie has agreed to share a unique recipe with us which is absolute perfection for the summer.

Let me know what you think. Remember you can find out more about Kristie and her business in this Flourishing Entrepreneurs interview and visit her for more recipes and gorgeous products shipped world-wide at her website.

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A few words from Kristie:

I always find it interesting, the train of thought for a recipe and where ideas come from. When Vicky and I spoke about a recipe for her blog, I thought of the Irish summer.

How lovely it is to be thinking of light summery foods again rather than the warming winter foods we are getting used to now here in Australia. With the thoughts of summer brought to mind all the tennis tournaments on at the moment in the lead up to Wimbledon. Nothing epitomises summer more than strawberries and cream. 

They belong together. The contrasting colours, the sweet tart flavour of the strawberry against the soft luxurious texture of the cream. And so too do strawberries, pepper and mint belong together!

All of these attributes can be found in this Strawberries ‘n Cream Cheesecake – but without any of the usual ingredients of a cheesecake.

It is dairy and gluten free, only sweetened with the natural sweetness of the strawberries and a touch of maple syrup. The beetroot powder is completely optional, but adds a beautiful boost to the colour and gives an extra kick of nutrition. 

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SERVES: Makes 12 good slices
PREP TIME: 3-4 hours including freezing
COOK TIME: Zero

Ingredients 

Base: 

  • 1 ½ cups almonds 

  • ½ cup desiccated coconut 

  • 2 tbsp coconut oil 

Filling: 

Cream layer: 

  • 2 cups cashews (soaked)* 

  • ½ cup coconut oil 

  • ¼ cup lemon juice 

  • 3 heaped tbsp thick chilled coconut milk* 

  • 2 tbsp maple syrup (or your choice of sweetener. Adjust to taste, you might prefer a little more) 

  • Pinch of Celtic salt 

  • Strawberry layer: 

  • 1 punnet strawberries, rinsed and hulled 

  • Fresh cracked pepper 

  • Fresh mint 

  • 1 tsp beetroot powder (optional) 

Garnish: 

  • Cacao nibs 

  • Cut strawberries 

  • Small mint leaves 

  • Flaked coconut 


INSTRUCTIONS

Base: 

  1. Add all ingredients to the food processor and blend until the almonds are fine and the mixture is even 

  2. Press into a 26cm fluted cake tin with removable base – or a lined spring form tin 

  3. Place in the freezer while making the filling 

Filling: 

  1. Add the ingredients for the cream layer to your high-speed blender 

  2. Blend until smooth 

  3. Pour ¾ of the filling on to the base and place back in the freezer 

  4. Add the strawberries, pepper, a handful of fresh mint and the beetroot powder to the remaining mix and blend until smooth and well combined 

  5. Pour over the “cream” layer and set back in the freezer for 3 hours until firm 


Once set, remove from the freezer. It will take half an hour to defrost as it is only a thin cake. 

The cake will last in the fridge for a week or in the freezer for up to 3 months covered well 

Tips: 

  • For another flavour, add 2 tablespoons of cacao powder to the base with an extra tablespoon of coconut oil 

  • If you want thicker layers use a smaller tin 

  • These are also great made in a silicon muffin tray for individual portions. This quantity will make 12 mini cheesecakes. These are a great way for portion control, you can keep some in the freezer and some in the fridge 


Notes: 

  • If you want to be a purist, raw food is food made below 40C. You could use raw almonds or activated almonds for the base. But if that’s not a big deal use any almonds you can get your hands on. 

  • Salt always adds to a sweet dish. It makes the flavours pop. Add a decent pinch, don’t be shy. Celtic salt is my favourite salt and what I use all the time. It doesn’t matter what type of salt you use, except table salt. Please, please don’t use table salt! 

  • The same with sweetener. I love the earthiness of maple syrup but I don’t have a sweet tooth at all. If you do, then up the amount of sweetener, taste as you go along. It also depends on the type of sweetener you use as they all have different levels of sugar.

    You can always add more, but you can’t take it out. Know the strawberries you are using too. They will add their own sweetness to the cake.


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