Strawberry Cheesecake

This recipe is non-dairy and gentle on a sensitive tummy. If you have a dry mouth or throat, add extra coconut yoghurt on top when serving. For a sore mouth or difficulty swallowing, blend all ingredients to a smooth consistency.

Alyx

Suitable to eat when you have
these side-effects:

Suitable to eat when you have these side-effects:

Suitable to eat when you have these side-effects:

Serves: 4

Prep time: 25 minutes + chilling time

  • ½ cup raw cashews, soaked in warm water
  • 2 Medjool dates, pitted & chopped
  • ⅓ cup full-fat coconut cream (place the can in the fridge & use the thick cream from the top only, not the water)
  • ⅓ cup coconut yoghurt
  • 3 medium strawberries, mashed
  • 1½ tablespoons ground chia seeds
  • 4 freeze dried strawberries, crushed
  • Any topping of your choice
  • You will need one 11cm x 5cm (or thereabouts) mini quiche tin with loose base or springform tin. Soak the cashews for at least 20 minutes and drain.
  • In a food processor, whiz the cashews and dates until well combined and sticky. You can make this quite smooth if you have a sore mouth or difficulty swallowing. A stick blender works well here too. Press and flatten this mixture into the base of your tin. Place in the fridge while you prepare the filling.
  • To prepare the filling, place coconut cream, coconut yoghurt, mashed strawberries, crushed dried strawberries, and chia seeds in a bowl and stir to combine. Alternatively, you can do this in a blender to reach a very smooth consistency. Remove the base from the fridge and pour the filling on top of the base. Place in the fridge to set for a couple of hours or overnight.
  • Remove from the tin by popping the base up - the cheesecake should remove easily. Enjoy with fresh fruit on top or coconut yoghurt or any other topping you prefer.

Breakfasts

Vege & Vegan

Mains

Drinks & Smoothies

Soups

Smaller Portions

Snacks & Treats

Desserts

Serves: 4

Prep time: 25 minutes + chilling time

1

Ingredients:

  • ½ cup raw cashews, soaked in warm water
  • 2 Medjool dates, pitted & chopped
  • ⅓ cup full-fat coconut cream (place the can in the fridge & use the thick cream from the top only, not the water)
  • ⅓ cup coconut yoghurt
  • 3 medium strawberries, mashed
  • 1½ tablespoons ground chia seeds
  • 4 freeze dried strawberries, crushed
  • Any topping of your choice

For sore mouth and difficulty swallowing: Dice all vegetables finely and shred the lamb well so there are no chunks. You can also blend after cooking for a smooth, easy to swallow consistency.

  • You will need one 11cm x 5cm (or thereabouts) mini quiche tin with loose base or springform tin. Soak the cashews for at least 20 minutes and drain.
  • In a food processor, whiz the cashews and dates until well combined and sticky. You can make this quite smooth if you have a sore mouth or difficulty swallowing. A stick blender works well here too. Press and flatten this mixture into the base of your tin. Place in the fridge while you prepare the filling.
  • To prepare the filling, place coconut cream, coconut yoghurt, mashed strawberries, crushed dried strawberries, and chia seeds in a bowl and stir to combine. Alternatively, you can do this in a blender to reach a very smooth consistency. Remove the base from the fridge and pour the filling on top of the base. Place in the fridge to set for a couple of hours or overnight.
  • Remove from the tin by popping the base up - the cheesecake should remove easily. Enjoy with fresh fruit on top or coconut yoghurt or any other topping you prefer.

Breakfasts

Vege & Vegan

Mains

Soups

Desserts

Smaller Portions

Snacks & Treats

Drinks & Smoothies

Breakfasts

Vege & Vegan

Mains

Desserts

Soups

Smaller Portions

Snacks & Treats

Drinks & Smoothies