Raw strawberry & cream un-cheesecake
PREP TIME 1 HOUR 10 MINUTES (+ STANDING & REFRIGERATION) SERVES 16
You will need to start this recipe 2 days ahead.
2½ cups (375g) raw cashews
1 cup (140g) macadamias
¾ cup (60g) desiccated coconut
½ cup (60g) almond meal
6 fresh dates (120g), pitted
¾ teaspoon vanilla bean powder
¾ cup (150g) coconut oil, melted
400g small strawberries
1 cup (240g) vegan coconut yoghurt
½ cup (125ml) light agave syrup
1 tablespoon finely grated lemon rind
1/3 cup (80ml) lemon juice
1/3 cup (80g) cacao butter, melted
1 Place cashews in a medium bowl; cover with cold water. Stand, covered, for 4 hours or overnight. Drain cashews, rinse under cold water; drain well.
2 Grease a 23cm round springform cake pan. Line base and side of pan with baking paper, extending paper 5cm above edge of pan.
3 Process macadamias, desiccated coconut, almond meal, dates and ¼ teaspoon of the vanilla powder until mixture resembles coarse crumbs. Add 1 tablespoon oil; process until combined and mixture starts to stick together. Press the mixture over base of pan; use the back of a spoon to press down firmly and smooth surface.
4 Thinly slice a quarter of the strawberries lengthways. Strawberries shouldn’t be more than 3.5cm long, or the tips won’t be covered by filling; trim strawberries if needed. Arrange the strawberry slices around side of cake pan, sticking them to the baking paper. Refrigerate cake pan until required.
Esta historia es de la edición Issue 79, 2022 de The Australian Women's Weekly Food.
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Esta historia es de la edición Issue 79, 2022 de The Australian Women's Weekly Food.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
Ya eres suscriptor? Conectar
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