RAW AND VEGAN STRAWBERRY COCONUT ‘CHEESE’CAKE
Top off your long-weekend barbeque with this super-healthy and tasty treat.
Vegan or not, here it comes: dessert perfection full of good-for-you ingredients. These ‘faux’ mini cheesecakes offer a creamy texture that is derived from Mexican avocados, not dairy, and naturally sweetened with strawberry and coconut flavours. Ideal for entertaining, they are the perfect ending to a brunch or dinner party that will leave guests wanting more. Suitable for gluten-free, vegan and raw diets.
|2 cups||raw cashews||
In bowl, place cashews and dates. Pour in enough water to cover; let stand for 1 hour. Drain.
Meanwhile, mist 24, ½ cup (125 mL) ramekins (or silicone molds other similar-sized freeze-proof molds) with cooking spray. Line each with plastic wrap, leaving enough to create a bit of an overhang for ‘handles’.
Crust: In food processor, add almonds, shredded coconut and salt; pulse until in coarse crumbs. Add dates; pulse until well combined. Divide and press into bottoms of ramekins.
In high-power blender, or in clean food processor bowl, add drained cashews and dates, the strawberries, avocado, coconut oil, lemon juice, syrup and vanilla. Process until very smooth. Pour over bases; freeze until firm, at least 2 hours.
Remove from freezer 30 to 60 minutes before serving (or, move to refrigerate up to 1 day ahead); remove plastic wrap, plate individual cakes, and let thaw. To garnish, top each with sliced strawberries.
Makes: 24 mini-cake servings.
Tip: Dip bottoms of ramekins in hot water to help loosen and remove cakes. Alternately, make and serve in mini-mason jars (no need to use cooking spray).
PER SERVING (1 mini-cake): about 239 cal, 5 g pro, 19 g fat (8 g sat. fat), 18 g carb, 4 g fibre, 30 mg sodium. % RDI: 3% calcium, 10% iron, 31% vit C.