Ingredients
Scale
BASE INGREDIENTS
- 1 cup of almonds
- 6 dates, pitted and chopped
- 1 tablespoon of cocoa powder (sugar free)
- 1 teaspoon of almond butter or peanut butter
- 1/4 teaspoon of vanilla extract
- A pinch of salt
INGREDIENTS FOR THE FILLING
- 1 cup of cashew nuts, soaked in water for at least 3 hours
- 2 cups of clean strawberries and without green leaves
- 5 dates, pitted
- 1 tablespoon of maple syrup or honey
- 1 teaspoon of lemon juice
- 3 tablespoons of melted coconut oil
- A pinch of salt
Instructions
- In a food processor or blender, process the almonds to be ground, but still having some small pieces. Then add the cocoa, almond (or peanut) butter, and salt. Then process this mixture.
- Spread this mixture in the base of a square mold of approximately 20 cms (about 8 inches) sides.
- Take to the freezer for 30 minutes.
- Meanwhile prepare the filling: drain the cashew nuts, place them in a blender, and process them along with all the other ingredients of the filling (except coconut oil). You can add more dates if you want to achieve a sweeter taste. Then add the melted coconut oil, and unite it well to the mixture.
- Distribute the filling over the base of our cheesecake, and bring to the freezer for at least 3 hours.
- Once ready, cut into small squares, and you can decorate with pieces of strawberries and seeds.