Vegan Strawberry Cheesecake

Ingredients for 1 servings:

• 1 cup almonds, chopped
• 8 tsp liquid coconut oil
• 5 pitted dates
• 2 cups cashews
• some vanilla extract
• possibly nut butter
• 1 small lemon(s), juice
• ¼ cup agave syrup or date syrup
• 1 m.-sized banana(s)
• 2 cups strawberries
• Coconut oil for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 30 minutes

The cup used has a capacity of approximately 200 ml. A large springform pan with a diameter of 26 cm is used. Soak the cashews in lukewarm water overnight or for at least 3 hours. If you don’t have a high-performance blender, we recommend using pre-chopped almonds or chopping them as finely as possible, and cutting the dates into small pieces. Place the almonds in a (high-performance) blender along with 2 teaspoons of coconut oil, the dates, and a little vanilla, or puree thoroughly with an immersion blender. If it’s not sticky enough, add more dates or a little nut butter. Pour the mixture into the cake pan lined with baking paper and greased with coconut oil and press firmly into the bottom and sides of the pan. Place the pan in the freezer while you prepare the cream. For the cream, cut the strawberries and banana into small pieces. Leave a few strawberries aside for decoration. Then, place the remaining banana pieces, soaked cashews, 6 teaspoons of coconut oil, vanilla, lemon juice, and syrup in a blender or blend. Pour the mixture onto the chilled cake base and spread evenly. Freeze the cake for at least 2 hours. Decorate with strawberries and serve.