coconut strawberry cheesecake

coconut strawberry cheesecake

gluten free, refined sugar free and paleo coconut strawberry cheesecake slice

When Marina began introducing natural sweeteners into our diet I’ll admit I was skeptical. I understood the health benefits of avoiding refined sugar but it was the taste I was worried about. How could something taste sweet without granular based sugar?

How naive I was!

After tasting treats like the chocolate brownies by eat drink paleo who’s sweetness and gooey texture comes from honey, cocao and sweet potato (of all things) it didn’t take long for me to change my mind. I’ve since made my own choc coconut bliss balls and at the same time well and truly jumped on the natural sweetener bandwagon.

Medjool dates and molasses are great sweeteners and they form the basis of the crust for this slice along with crushed pecans. The filling consists of raw cashews and coconut cream with a few extras. By reserving a third of the filling and mixing through the strawberries you can make a cool looking layered strawberry cheesecake.

ingredients

for the crust

  • 1 cup raw pecans
  • 8 pitted medjool dates
  • 2 tbsp molasses
  • 1/2 cup shredded coconut
  • 1 tbsp coconut oil
  • 1/2 tsp cinnamon
  • 1 tbsp water

for the filling

  • 1 1/2 cups raw cashews
  • 1/2 cup maple syrup
  • 2/3 cup coconut cream
  • 1/4 cup coconut oil
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 cup fresh or thawed strawberries

directions

for the crust

  1. Place the dates and pecans in the TM bowl and chop for 7 seconds, speed 6.
  2. Add the remaining crust ingredients and mix for 5 seconds, speed 3.
  3. Line a 20cm x 20cm (8in) baking tray with baking paper and press down the crust mixture evenly over the bottom of the tray.
  4. Place in the fridge to set while you prepare the filling.

for the filling

  1. Soak the cashews in hot water for at least 2 hours before blending.
  2. Add the cashews to the TM bowl and mix for 10 seconds, speed 7.
  3. Scrape down the sides of the bowl and mix for another 5 seconds, speed 7.
  4. Add the maple syrup, coconut cream, oil, vanilla, salt and mix for 1 minute 30 seconds, speed 7. *
  5. Add 3/4 of the mixture on top of the crust, smooth over and place in the freezer for half an hour.
  6. Add the strawberries to the remaining mixture and mix for 5 seconds speed 6.
  7. Scrape down the sides of the TM bowl and mix for 10 seconds, speed 6.
  8. After the half an hour pour the strawberry mixture over the first layer and freeze for at least 3 hours.

*Ensure the maple syrup and coconut cream are at room temperature before using.

Slice the strawberry cheesecake to any size you like and keep in the freezer.

For other slice ides including the very popular Lindt Nutella Slice click here.