STRAWBERRY COCONUT MANDALA CHEESECAKE

BASE INGREDIENTS
108g Almonds
75g Coconut flour
108g soaked dates
3 tbsp coconut oil
3 tbsp cashew butter
½ tsp vanilla
pinch sea salt
6 drops Medicine Flower Orange Extract

Pulse all together in food processor to make the cheesecake base. When a dough like consistency has formed, transfer to a silicon mould or cling film lined-cake tin and press firmly into base.

CHEESECAKE INGREDIENTS
108 mls maple syrup
250 mls coconut milk (chilled)
100 mls coconut oil
2 tbsp fresh lemon juice
375g cashews, soaked and drained
450g strawberries

Blitz cheesecake filling in blender (it’s helpful to add liquids to jug first, to prevent the blender from clogging). When smooth, pour onto cheesecake base and chill until firm.

Decorate with fresh berries and enjoy!

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