Cardamom 'Cheesecake' with Bitter Chocolate Sauce & Black Pepper Strawberries - Cuisine Magazine - F

Name: Cardamom 'Cheesecake' with Bitter Chocolate Sauce & Black Pepper Strawberries - Cuisine Magazine - F
Ingredients: 240g (11⁄2 cups) pitted dried dates, roughly chopped; 100g (2⁄3 cups) raw almonds; 1 tablespoon virgin coconut oil, melted; 375g (3 cups) raw cashews, soaked overnight in cold water and drained well; 185ml (3⁄4 cup) virgin coconut oil, melted; 125ml (1⁄2 cup) freshly squeezed lemon juice; 125ml (1⁄2 cup) pure maple syrup; 2 teaspoons vanilla extract; 1⁄4 teaspoon fine sea salt; seeds from 20 cardamom pods; BITTER CHOCOLATE SAUCE; 85g dark chocolate (I used Whittaker’s 64% Single Origin Samoan cacao); 60ml (1⁄4 cup) coconut milk; 2 tablespoons pure maple syrup or brown rice syrup; BLACK PEPPER STRAWBERRIES; 500g strawberries, hulled; 2 tablespoons pure maple syrup or unrefined pure icing sugar; 1⁄4-1⁄2 teaspoon freshly ground black pepper; 1⁄4 teaspoon vanilla extract; pinch fine sea salt; edible flowers, to serve (optional)

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This ‘cheesecake’ is loosely based on one I wrote for my first cookbook My Darling Lemon Thyme. It’s entirely plant- based and is a great make-ahead dessert. I’

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