Raw vegan vanilla, strawberry and pistachio cheesecake
Get ahead The cheesecake can be kept frozen for up to a month before serving.
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Ingredients
- 300g pistachios kernels
- 200g pack medjool dates (about 10), pitted
- 1 x 6g tube freeze-dried strawberries
- 3 tbsp coconut oil, melted
- 400g cashews
- 2 tsp vanilla bean paste
- 125ml maple syrup
- 125ml freshly squeezed lemon juice (about 4 lemons)
- 150ml coconut oil, melted
- 200g strawberries, finely sliced
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