Strawberries and cream un-chesscake
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
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.