Vegan Strawberry Cheesecake

So I wanted to try a more healthy dessert, strawberries were on sale so I decided to make a vegan strawberry “cheesecake”. There is no cheese in it… so it’s more of a strawberry ice cream cake?… 😂 Anyhoo, it turned out very good! If you prefer not to put it in the freezer you can always add gelatine to it, and put in the fridge instead. Since it’s so creamy I think it would work well as a mousse too (as long as you add gelatine).

Hope you enjoy!

Ingredients (for 18cm – diameter cake):

Base:
130g of dates
50g of ground almonds
50g of shredded coconut

Ice Cream:
175g cashews
350g strawberries
1 can of coconut milk (400mL – put can in the fridge so the milk can separate)
¾ cup of maple syrup
1 tsp of vanilla
Juice of ½ lemon

For method click HERE.

 

Base:
130g de tâmaras
50g de amêndoas moídas
50g de coco ralado

Gelado:
175g de cajus
350g de morangos
1 lata de leite de coco (400 mL – colocar lata no frigorifico para que o leite possa separar)
¾ copo de xarope de ácer
1 colher de chá de baunilha
Sumo de ½ limão

Para ver o método clica AQUI.