raw strawberry cheesecakes

I had a moment on the weekend. A moment of pure amazingness in the form of Oreo cheesecake heaven. Holy hannah!  3/4s of the way in to my (very) large slice I asked the question that should never be asked when someone bakes for you.

“What did you put in this??”
Shut it down.

The answer no one ever wants to hear.

Condensed milk.
The devil.

I may or may not have continued to eat the Oreo heavenly delight but vowed to myself to create a  healthy cheesecake. (I also vowed never to ever cook with condensed milk!)

Raw Strawberry Cheesecake
Makes 12 little ones or 6 muffin sized ones

Ingredients
Base
1/2 cup almonds
1tbs cacao
1/2 cup pitted dates

Cheesecake
1/2 cup hazelnuts (cashews will also work well)
1/4 cup coconut oil
1/4 cup desiccated coconut
1/2 cup rice malt vinegar (maple syrup or agave will also work)
3/4 cup fresh strawberries
1/2 cup coconut cream

Chocolate drizzle
1/4 cup coconut oil
1tbs cacao
3tbs rice malt syrup (maple syrup or agave will also work)

Method
In a food processor, blend the base ingredients until it turns into dough. Press into silicon moulds, forming the base of the cheesecake then freeze while you move into your cheesecake.

If you don’t have silicon moulds use a muffin tray but line in baking paper so you can easily remove them once frozen.

For the cheesecake, blend the ingredients until you have a smooth paste. Pour over the base and freeze until rock hard.

In the meantime whisk together the drizzle ingredients and put aside. When the cakes are ready remove them from the moulds then pour over the chocolate sauce in seining motions. The chocolate should set immediately over the frozen strawberry mix.

Serve straight away or keep in the moulds in the freezer until you want one as they will defrost and soften really quickly.