Nothing screams summer like a Strawberry and Chocolate cheesecake. The flavour combination of sweet strawberries and rich chocolate is divine, and with the added creaminess of Vita Coco Coconut Milk, this recipe is set to be a dinner party winner!
For the base:
1 cup of almonds
1 cup of shredded coconut
1 cup of pitted medjool dates
2 tablespoons of raw cacao powder
For the filling:
2 cups of raw cashews soaked in water for at least 4 hours or overnight
3 tablespoons of maple syrup
1/2 cup of fresh or frozen strawberries
A dash of vanilla extract
Toppings/ Decoration (optional) :
Start by making the base. Place the almonds and the shredded coconut into a food processor and blitz until you have a coarse kind of flour. Add the other ingredients and blitz again until you have a sticky mixture when pressed between your fingers.
Lightly grease a cake mould with some coconut oil or line it with some baking paper. Transfer the mixture to the tin and press it down with you fingers until you have a compact base. Place the tin in the fridge to set while you are making the filling.
For the filling simply place all the ingredients into a blender and blend until you have a super creamy and smooth consistency. You might need to scrape the sides from time to time and blitz again. Pour the strawberry cream on top of the base and level it out with a spatula. Place the cheesecake to set in the freezer for at least 3 hours until the filling is completely solid.
Decorate with your favourite decoration and enjoy!
Store any leftover in an airtight container in the freezer for 1 week.