recipe and image by @EdgarRaw
Our Strawberry Chai Cheesecake is 100% healthy and just as moreish as the real thing.
FILLING
2 cups soaked cashews
1/3 cup coconut oil (warm)
¼ cup coconut water (not cold)
¼ cup maple syrup (not cold)
1 tablespoon pumpkin spice
2 teaspoon ginger juice or 1 teaspoon powder
½ teaspoon ground nutmeg
½ teaspoon ground cardamom
CRUST
7 scoops WelleCo NOURISHING PLANT PROTEIN Natural Vanilla
1 cup coconut flour, (or almond flour) sifted
½ cup almond milk
½ cup smooth almond butter
COMPOTE
2 cups chopped strawberries
4 tablespoons coconut sugar
1 cup water
Add compote ingredients into a pot, mash strawberries and mix well until a viscous consistency. Let sit for 25 minutes.
While compote cools, add cheesecake filling ingredients into a high-speed blender and emulsify completely. The filling should be warm and super fluffy after its done, almost like an icing. Set aside.
Add crust ingredients into a bowl and mix well.
Take some parchment paper and layer a 6 cup glass storage container (about 12 X 6), add crust, press down and let it sit. Then add filling, (let the container freeze for 10 minutes) and top with compote.
Freeze overnight. Remove, let sit for 20 minutes and cut.
MAKES 10 – 12.
