Strawberries and cream un-chesscake

Prep 0 h : 0 m
Cook 0 h : 0 m


  • ½ tsp vanilla bean paste, extra

    80g cacao butter, melted

    150g coconut oil, melted

    Halved extra strawberries, coconut flakes and edible flowers, to serve

    For the base, grind

    140g raw macadamias

    60g desiccated coconut

    60g almond meal

    120g dates, pitted

    ¼ tsp vanilla bean paste

    Blend together

    375g raw cashews, soaked in water for 4 hours

    400g strawberries (not more than 11/2 in tall), hulled and thinly sliced lengthways

    240g coconut yogurt

    125ml light agave syrup

    1 tbsp finely grated lemon rind

    80ml lemon juice


  • Grease a 23cm round springform cake pan. Line base and side of pan with baking paper, extending the paper 5cm above edge of pan.

    Add 1 tbsp coconut oil to the base mixture and process until it starts to stick together. Using the back of a spoon, press mixture firmly over base of pan. Place tallest strawberry slices around the side of the cake pan, sticking them to the baking paper; puree remaining slices. Refrigerate pan until needed.

    Add extra vanilla paste, cacao butter and remaining coconut oil to the cashew mixture. Pour 2/3rd of the mixture over the base; smooth the surface. Refrigerate.

    Stir in strawberry puree into the remaining cashew mixture. Gently spoon the strawberry mixture over cream layer; do not pour or layers will combine. Refrigerate until set. Remove cake from pan, garnish and serve.