Monday, 11 November 2013

Strawberry & Coconut Cheesecake

Gluten Free, Dairy Free, Vegan &  Raw

Makes 12



2 cup almonds
1/4 cup agave syrup OR coconut nectar


4 cups chopped strawberries
2 cup cashews
4 tablespoons lemon juice
1/4 cup agave syrup OR coconut nectar
6 tablespoons melted cacao butter
4 tablespoons melted coconut oil


  1. In a food processor grind the almonds into chunky crumbs
  2. Add the agave slowly over 20 seconds
  3. Line your muffin pan with parchment paper cups & press mixture into the bottom of muffin tins 
  4. Blend all but the coconut oil and butter until smooth and creamy in a blender
  5. Add the oil/butter and blend to incorporate
  6. Pour the filling over the crust.
  7. Chill in the fridge or freezer until firm.