This recipe is non-dairy and gentle on a sensitive tummy. If you have a dry mouth or throat ,add extra coconut yoghurt on top when serving. For a sore mouth or difficulty swallowing, blend all ingredients to a smooth consistency.
½ cup raw cashews, soaked in warm water
2 Medjool dates, pitted & chopped
⅓ cup full-fat coconut cream (place the can in the fridge & use the thick cream from the top only, not the water)
⅓ cup coconut yoghurt
6 large strawberries, mashed
1½ tablespoons ground chia seeds
4 freeze dried strawberries, crushed
Any topping of your choice
You will need one 11cm x 5cm (or thereabouts) mini quiche tin with loose base or springform tin. Soak the cashews for at least 20 minutes and drain.
In a food processor, whiz the cashews and dates until well combined and sticky. You can make this quite smooth if you have a sore mouth or difficulty swallowing. A stick blender works well here too. Press and flatten this mixture into the base of your tin. Place in the fridge while you prepare the filling.
To prepare the filling, place coconut cream, coconut yoghurt, mashed strawberries, crushed dried strawberries, and chia seeds in a bowl and stir to combine. Alternatively, you can do this in a blender to reach a very smooth consistency. Remove the base from the fridge and pour the filling on top of the base. Place in the fridge to set for a couple of hours or overnight.
Remove from the tin by popping the base up - the cheesecake should remove easily. Enjoy with fresh fruit on top or coconut yoghurt or any other topping you prefer.
- Alexandra Stewart