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This was my first attempt at making a raw “cheese” cake and I was really happy with how it turned out. I bought a few mini springform cake tins and this recipe made 3 small “cheese” cakes. If you are making a large one then I suggest you triple the recipe.

For the Crust:
1/2 cup brazil nuts
1/2 cup shredded cocounut
pinch of salt
1 tbsp cocao powder
2 tbsp honey or a honey substitue such as maple syrup or agave nectar
2 tbsp cocao nibs
1/2 tsp vanilla extract

For the Filling:
1 punnet of freshly chopped strawberries
1 cup of cashews (soaked overnight)
2 tbsp coconut oil
1/4 cup honey or a honey substitute such as maple syrup or agave nectar
1 tbsp lemon juice
1/4 tsp salt

For the Strawberry Sauce:
1/2 punnet of freshly chopped strawberries
1 tbsp honey or a honey substitute such as maple syrup or agave nectar

Process all the crust ingredients in a food processor until combined and crumb like. Press into the bottom of your springform cake tin, if yours isn’t a springform then make sure it is lined with clingwrap. Set aside.

Blend all of the filling ingredients in a high speed blender until completely smooth. Pour over cust and chill or freeze until ready to serve.

To make the strawberry sauce, blend all of the ingredients in a high speed blender and either pour on top or drizzle around the bottom of the plate.