Raw Brownie Bottomed Pistachio Strawberry Cheesecake (serves 6)

Base:
½ cup cacao nibs (or cacao powder)
½ - ¼ cup almond
30 dates

Filling:
200g cashew (approx. ¾ cup), soaked overnight
14-15 pieces medium size strawberries
6-7 tbsp agave syrup
2tbsp coconut oil

Top:
½ cup pistachio, shelled
1tbsp stevia
½ - ¼ tsp salt
1tbsp coconut oil
2 tbsp almond milk

Prepare a container (e.g. pound cake tin) by placing a large piece of plastic film onto the inner side of the container, make sure the inner sides of he container will still be covered with the plastic film when layering the ingredients (this will make it easier to remove the finished product out from the container), Set aside for later use.
For the base: Place base cacao nibs into blender, blend into fine powder (skip this step if using cacao powder). Place almond into blender with blended cacao nibs/ cacao powder; blend until almonds become small and crumbly. Then place dates into blender, blend until mixture sticks together and dates are well processed.
Place brownie mixture into the prepared tin, press mixture down evenly onto the base of the tin with the back of a spoon. Place tin into freezer
For the filling: Place all filling ingredients into blender then blend until smooth and creamy. Remove base from freezer and pour filling mixture onto base. Place back into freezer.
For the top: Place top ingredients into blender, blend until smooth. Remove cheesecake from freezer; pour top mixture on top of filling. Place back into freezer, freezer for at least 2 hours.
To serve, remove cheesecake from freezer 10-15 minutes before cutting, serve immediately.

Raw Brownie Bottomed Pistachio Strawberry Cheesecake (serves 6)

Base:

½ cup cacao nibs (or cacao powder)

½ - ¼ cup almond

30 dates

Filling:

200g cashew (approx. ¾ cup), soaked overnight

14-15 pieces medium size strawberries

6-7 tbsp agave syrup

2tbsp coconut oil

Top:

½ cup pistachio, shelled

1tbsp stevia

½ - ¼ tsp salt

1tbsp coconut oil

2 tbsp almond milk

Prepare a container (e.g. pound cake tin) by placing a large piece of plastic film onto the inner side of the container, make sure the inner sides of he container will still be covered with the plastic film when layering the ingredients (this will make it easier to remove the finished product out from the container), Set aside for later use.

For the base: Place base cacao nibs into blender, blend into fine powder (skip this step if using cacao powder). Place almond into blender with blended cacao nibs/ cacao powder; blend until almonds become small and crumbly. Then place dates into blender, blend until mixture sticks together and dates are well processed.

Place brownie mixture into the prepared tin, press mixture down evenly onto the base of the tin with the back of a spoon. Place tin into freezer

For the filling: Place all filling ingredients into blender then blend until smooth and creamy. Remove base from freezer and pour filling mixture onto base. Place back into freezer.

For the top: Place top ingredients into blender, blend until smooth. Remove cheesecake from freezer; pour top mixture on top of filling. Place back into freezer, freezer for at least 2 hours.

To serve, remove cheesecake from freezer 10-15 minutes before cutting, serve immediately.

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1 year ago

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