Strawberry and vanilla cheesecake
Line the base of a 16 cm spring form cake tin with baking paper.
Place almonds in a food processor and process until they are finely ground. Drain dates and squeeze out any excess water. Put them in the food processor. Add shredded coconut, coconut oil and a pinch of vanilla powder. Process until mixture sticks together. Adjust sweetness.
Once it’s all combined, press the crust mixture into the cake tin, making sure you press it out evenly.
Place it in the fridge.
Drain cashews and place them in a blender. Add coconut oil, lemon juice, agave and a pinch of vanilla powder. Blend on high speed until the mixture becomes creamy.
If the filling is too thick, add 1-2 tablespoons of almond milk or any other alternative. Put it in the bowl and set aside.
Drain cashews and place them in a blender. Add fresh strawberries, strawberry or raspberry powder, coconut oil, lemon juice, agave, a pinch of vanilla powder and a pinch of maqui berry powder. Blend on high speed until the mixture becomes creamy.
Layer the fillings on top of the base. Keep alternating one spoon of each filling randomly over your crust until you are done.
Or you can layer your fillings on top of each other. In between layers put slices of fresh strawberries.
Place the cake in the freezer to set for at least couple of hours.
Before serving, decorate the cake with fresh strawberries, mint leaves, puffed millet, edible flowers…
Store it in the fridge.