Mini Strawberries & Cream Raw 'Cheesecakes'
RACHEL MORROW
Strawberries & Cream... The perfect combination! These little cuties are dairy and gluten-free and super quick to put together!
BASE
- 1/2 cup almonds
- 1/2 cup Medjool dates (pitted)
- 3 tbsp coconut oil
Process in food processor until a sticky crumble forms. Press into muffin trays. or a small slice pan. Place in freezer to set while you make strawberry layer.
STRAWBERRY LAYER
- 1 cup cashews, soaked overnight
- 1 cup chopped strawberries
- 1/4 cup maple syrup
- 1/2 cup coconut oil
- juice of 1/2 lemon
Process strawberry layer ingredients in food processor until nice and smooth. Remove bases from the freezer and evenly distribute strawberry layer over bases. Return to freezer while you make top layer.
CREAM LAYER
- 1 cup soaked cashews
- 1/2 cup coconut oil
- 1/4 cup shredded coconut
- ¼ cup maple syrup
- 1 tsp vanilla
Process cream layer ingredients in food processor until nice and smooth. Remove strawberry cakes from the freezer and evenly distribute cream layer over strawberry layer. Return to freezer to set for 30 minutes.
RAW CHOC DRIZZLE (optional)
- 1/4 cup raw cacao
- 1/4 cup coconut oil
- 1/4 cup maple syrup
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Alongside being a qualified nutritionist and our social media guru, Rachel is Food Matters’ Recipe Developer. She’s forever dreaming up and developing new recipes for the community to enjoy.