Get something smooth and creamy into your mouth and enjoy the sensual pleasures that comes with it. And, smoulder.
Plump juicy strawberries smeared over buttery-nutty helm almond cocoa filling spread over a chewy tahini sesame biscuit to form Strawberry Cheesecake.
This dish with topple any belief that vegan food can’t be super yummy.
- When you’re on date #2 and your new belle/beau is coming over for dinner and you want to create your own intimate party
- When you’ve got a summer dinner party and want your food look to look effortless, understated yet have that wow factor too
- When you’ve had the week of hell at work and it’s the weekend and you want some “me time” indulgence
Strawberry Cheesecake was inspired when attending Raw Fest organised by Lia Sokhi at a campsite in Sunningdale and there were various traders selling an array of scrumptious gorgeous raw cakes and desserts.
Strawberries and cream are a classical quintessential of British summer. This Strawberry Cheesecake combines lush sweet strawberries with a hemp almond cream filling.
Strawberries are native to North America with early colonists shipping these be little scarlet gems to British and central Europe where they are now cultivated and gained in popularity. With stringy rooting runners, wild strawberries take root quickly. Wild strawberries can be found in woodland, grassy banks. They are a great source of Vitamin C too.
Blanched almonds and pistachio nuts, I purchase from a nifty Asian outlet in Hayes. It has an online presence too which can be found here https://www.sirasonline.co.uk – I love it because it is reasonably priced and tends to be good quality stuff which I use.
Hemp hearts, I get from Earthfare in Glastonbury, an eco-friendly grocer. You can find Earthfare here
Strawberry Cheesecake is vegan, paleo and raw.
- 250g strawberries
- 30g raw unrefined cane sugar
- ½ lime, juice
- Pinch of salt
- 5g Irish Moss
- 250ml filtered water
- 100g hemp hearts
- 100g almonds, blanched
- 75g xylitol
- 60g cacao butter
- 1tsp vanilla extract
- ½ lime juice
- Pinch of salt
- For base
- 100g dates, destoned
- 25g sultanas
- 50g coconut desiccated
- 50g sesame seeds
- 50g pecans
- 1tsp tahini paste
- Make the filling by soaking the Irish Moss in 150ml water and set aside overnight. Soak the almonds in the remaining 100ml water and set aside overnight too.
- In a high-speed food processor mix together the dates, sultanas, coconut, sesame seeds, pecans and tahini until the mixture starts sticking together
- Place the tart shells on top of acetate paper on a baking tray. Cut the acetate paper so that it can go round the edge of the tart shells. If you don’t have tart shells, use a cake tin with a loose bottom – which line with parchment paper and parchment paper round the sides.
- Use your hands and pat to form a biscuit. Repeat with each tart shell. Refrigerate for a couple of hours.
- In a high-speed blender and blend the hemp, almonds and xylitol until fine. Add in the Irish Moss. Continue to blend.
- Melt the cacao butter over a bain-marie (i.e. in a glass bowl over a saucepan full of water) until the butter melts. Pour into the blender with the hemp filling.
- Add in the coconut oil, vanilla extract, juice and salt. Combine.
- Transfer the filling into a large mixing bowl and then spoon the filling on top of the biscuit. Place the cheesecake the freezer for at least a couple of hours.
- Make the topping by using a chopper to lightly pulse together the strawberries, sugar, lime juice and salt for a few seconds; you don’t want to break up the strawberries into mush. Pour over the cheesecake. Return to the freezer for at least a couple of hours or until ready to serve.
- When serving remove the acetate paper (you can reuse the acetate paper again) and serve on some nice plates.