Raw Strawberry Cheesecake

Instructions

1. Place the Irish moss in filtered water and leave to soak for about an hour.
2. Line a 7-inch cake tin with grease proof paper. (I use a tin with a removable base to make it easier for serving). Alternatively, use small tins. Top tip - I use acetate sheets instead of grease proof paper to line the tins. I cut to size and reuse them again and again. It gives for a cleaner look.
3. Place the flaxseeds in a high speed blender and blend till fine. Transfer to a mixing bowl. Add water and set to one side.
4. Place the coconut flakes, dates and almonds in a food processor and roughly chop. Mix with the flaxseeds and knead into a ball.
5. Pat the date and nut mixture onto the base. Even out with the bottom of a spatula.
6. Place the cashews in a food process and whizz finely. Add the Irish moss and water, strawberries, cashews, sugar and lime juice and continuing whizzing until it forms a smooth paste.
7. Using a spatula pour the damson mixture on top of the data and nut base. Smooth over.
8. Place in the freezer for about 3 or 4 hours or until you are about to eat.
9. When ready to serve, remove from the freezer and allow to defrost at room temperature for about an hour before serving.