Dreaming of Strawberries & Cream...

Addicted to dates
Jan 15, 2017
2 min read

Strawberries & Cream Cheesecakes

I don't know about you but I'm so over winter!! It' rains, it snows, it hails and rains a bit more.. Short days, long nights and more layers of clothing than you can shake a stick at! So I thought I'd whip you up these strawberry cream cups, because lets face it, nothing screams summer more than strawberries and cream!

Bring on the summer!

RECIPE

INGREDIENTS:

Makes 10-12 Cups

Base:

- 1/2 cup pecans

- 1/4 cup almonds

- 1/4 cup oats

- 1/2 cup dates

- 1/4 cup raisins

- 1 tbsp Maca powder

- 2 tbsp melted coconut oil

Chia Jam:

- 1/3 cup fresh strawberries

- 2 tbsp maple syrup

- 2 tbsp white chia seeds

Cheesecake Filling:

- 1 cup cashews (soaked for 4 hours minimum and rinsed with clean water)

- 1/3 cup coconut cream

- 2 tbsp coconut yoghurt (optional)

- 1/3 cup melted coconut oil

- 4 tbsp maple syrup

- Juice of 1 lemon

- 1 tbsp vanilla bean extract

- 1 cup fresh strawberries sliced

METHOD:

Base:

- Blitz the almonds, pecans and oats in your food processor until they are roughly ground

- Add the dates and raisins and continue to process until they form a dough

- Add the remaining ingredients and process until combined.

- Split the dough into the number of bases you plan to use (depending on the size of the tarts you are making).

- Press the dough evenly into each individual tart base (silicone moulds work best, but muffin cases in a muffin tray work well too)

- Set aside in the freezer

Chia Jam: - Blitz the strawberries in your blender with the maple syrup until they are liquid

- Stir in the chia seeds.

- Let the mixture sit in an airtight container in your fridge. (the chia seeds will thick it up).

Cheesecake filling:

- Add the cashews, coconut cream, coconut yoghurt, lemon juice and maple syrup to your blender and blitz until completely smooth.

- Add the vanilla bean extract and coconut oil to the mixture and combine.

- Remove the cheesecake bases from the freezer.

- Place a bout 1 tsp of the chia jam on top of each base.. - Add 1 tbsp of the cheesecake mix on top of each base, then add some of the strawberry slices.

- Add another 1-2 tbsp of the cheesecake mixture to each base and to with more fresh strawberry slices.

- Place tartlets in the freezer for 2 hours or until firm.

Remove from the freezer 15-30 minutes before serving. These cheesecakes should be stored in the freezer and taken out as needed.