Raw strawberry cheesecake – a healthy dessert for Valentine’s Day
Decadent desserts aren’t usually equated with good health, but this raw strawberry cheesecake isn’t your ordinary sinful sweet. In fact, it could quite easily be the best strawberry cheesecake you’ve ever had, for more reasons than one.
This pretty pink dessert is super simple to make and bound to impress even the fussiest of guests – or that special someone this Valentine’s Day! It’s got a certain flintiness to it as well, don’t you think?
Let me just clear up one little white lie though… it’s technically not a ‘cheesecake’. In fact, there is no dairy in this baby. It’s clean and it’s raw and it’s Paleo and it’s sugar-free (refined sugar that is; I’ll be doubly honest and tell you straight up that this recipe contains up to 15gm of sugar per serve). Featuring blood-sugar regulating strawberries, which also pack a powerful Vitamin C punch, alkaline-forming almonds and cashews, and coconut which, interestingly, is believed to help fight the bacteria responsible for tooth decay – my sweet treat of a raw strawberry cheesecake is definitely more nice than naughty!
As always though, desserts should be enjoyed in moderation – if you can help it!
1/3 cup almonds
1 medjool date
1/4 cup coconut flakes
1/3 cup cashews, soaked overnight
150gm frozen strawberries
1 tablespoon rice malt syrup
1 teaspoon vanilla
1 tablespoon coconut cream
For decoration (optional)
Blend all ingredients in a food processor until crumbly and moist. Press into the base of two 10cm-round glass dessert bowls or cheesecake tins.
Blend first four ingredients in food processor until combined. Slowly add coconut cream and blend until smooth. Divide and pour the cheesecake mixture evenly on top of each base.
Cover with cling wrap (or better yet, DIY cling wrap) and freeze for at least four hours or overnight.
Remove from freezer and allow to stand for about five minutes before serving topped with coconut flakes and cacao nibs.
Serves 2 (triple the recipe to make a small cheesecake using a 20cm spring-form pan)