I'm hanging on to the end of Summer here in Ireland with this gorgeous pink dessert. It's perfectly creamy & delicious without too many heavy ingredients. It's also dairy and gluten free so a good bet when catering for people with intolerances. Once the 'cheesecake' mix has chilled in the fridge for 4 hours top it with fresh edible flowers or berries, cut into thin slivers and enjoy. Keep it stored in the fridge once you have cut your quota of slices, this is because it does not contain any added gelling agents that would keep it firmer for longer.
- 100g pecan nuts
- 140g almonds
- 4 medjool dates
- Pinch of sea-salt
- 330g cashew nuts
- 100ml agave syrup
- 120l water
- 1 tsp vanilla extract
- 350g strawberries
- 180ml coconut oil
To prepare the crust place the pecans, almonds, medjool dates and sea-salt into a food processor and pulse for a couple of minutes.
Press the mix into the base of the cake tin, transfer to fridge to harden while you prepare the filling.
Place the cashew nuts, maple syrup, water, vanilla extract, strawberries and coconut oil into a blender and blitz until smooth and creamy.
Pour the creamy mix over the base in the cake tin.
Place the cheesecake into the fridge to set for at least 4 hours.
Top with some berries or edible flowers and serve.