by @365cleaneats
𝗥𝗘𝗖𝗜𝗣𝗘 by @365cleaneats
18 x 18cm square mold (~7 x 7in)
𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦 - 𝗖𝗥𝗨𝗦𝗧
• 100g GF rolled oats
• 100g raw almonds
• 7 tbsp coconut sugar
• 2 tbsp cocoa powder
• 1/4 tsp pink salt
• 5 tbsp melted coconut oil
𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦 - 𝗦𝗧𝗥𝗔𝗪𝗕𝗘𝗥𝗥𝗬 𝗙𝗜𝗟𝗟𝗜𝗡𝗚
• 200g raw cashew
• 100g fresh strawberry
• 150 ml coconut cream
• 6 tbsp melted raw cacao butter
• 5-6 tbsp maple syrup
• 3 tbsp lemon juice
• 1/2 tsp lemon zest
• 1/2 tsp vanilla paste
• 1 tsp pitaya powder (for color, optional)
• Pinch of good salt
𝗗𝗘𝗖𝗢𝗥𝗔𝗧𝗜𝗢𝗡
• 10-15 small to medium sized strawberries, cut in half
• 20 blueberries
𝗜𝗡𝗦𝗧𝗥𝗨𝗖𝗧𝗜𝗢𝗡𝗦👩🍳
1. Preheat oven to 170° C (340° F). Place every dry ingredient for the crust in a food processor. Process well until it reaches the consistency of flour.
2. Add melted coconut oil into the food processor and process until it becomes like wet sand.
3. Put a baking sheet on the mold and press the mixture into the bottom. Bake it for about 15-22 min or until baked through. After it has cooled down, put it in the freezer for 30 minutes to an hour.
4. Put every ingredient for the strawberry filling in a high-speed blender and blend well. Layer it over the crust and place strawberries and blueberries on the top. Freeze it until set.
5. Take out the cake from the mold and cut with a warm knife. Enjoy!
For more details, please read Strawberry Cheesecake Squares (Vegan, GF)