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.
この記事は The Australian Women's Weekly Food の Issue 79, 2022 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
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この記事は The Australian Women's Weekly Food の Issue 79, 2022 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
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