Ooooh yes, as promised – here is the full recipe of this sweet delicious Strawberry Hazelnut Cheezecake.
This beauty is vegan, gluten-free and refined sugar-free so can be enjoyed by ALL.
It has a decadent lightly roasted hazelnut and macadamia base, topped with a (cheese-free) creamy filling, made of freeze dried strawberries, cashews and a good dose of citrus.
This is a total crowd pleaser and is a great one to take along to Spring BBQ’s, potlucks or ladies nights in.
You’ll be surprised at how easy this one is, it’s definitely being added to our new season menu.
1 cup macadamia nuts
1 cup lightly roasted hazelnuts (rub to roughly remove the skins as much as poss)
½ cup soaked medjool dates
2 tbsp coconut oil
3 cups cashew nuts (raw and soaked for 2 hours minimum)
1 cup of ‘Fresh As’ freeze dried strawberries
1 can ‘Ceres Organics’ coconut cream
½ cup maple syrup (good quality)
Juice of 3 whole lemons
Juice of 3 whole limes
1 tbsp psyllium husk
1/2 tsp vanilla
Pinch of salt
1 – 2 tbsp macadamia nuts
1 – 2 tbsp roasted hazelnuts
1 – 2 tbsp ‘Fresh As’ freeze dried strawberries
Zest of 1 lime
Briefly blend the macadamias and hazelnuts in a food processor until roughly chopped. Add dates and coconut oil and blend until all ingredients are blended in. Scoop the base into a lined spring form cake tin and press down firmly. Freeze for 30 minutes.
Add all ingredients into a blender and blend until very smooth (you may need to pulse the mixture to get everything smooth). Bring the base out of freezer and pour strawberry mixture over, level out and smooth the top. Place back into the freezer for at least 4 hours but preferably overnight. Then place into the fridge to defrost and set (approx 3 hours).
For the topping, crush the nuts and strawberries together roughly and sprinkle over the cake, along with lime zest.
P.S. If you make this creation, be sure to share with us on Instagram and tag us @i.am.company xo