(Almost) Raw Strawberry-Ginger Cheesecake

Sometimes vegan desserts or those trying to be something they’re not (hello pie made from tofu) are just so depressing it hurts. But then…there are some sweet treats made simply of fruits, nuts, healthy fats, and natural sweeteners that are just so good it hurts. Happily, this (Almost) Raw Strawberry & Ginger ‘Cheesecake’ falls in the second category.

I made these ‘cheesecake’ bars to bridge the end of and the start of eating in the real world again (yes, a world that involves whole grains and beans!). Sweeteners were not allowed last month (including maple syrup and honey) so the pop of sweetness from the dates, strawberries, and maple syrup in this dessert feels really special.

(Almost) Raw Strawberry & Ginger ‘Cheesecake’ adapted from My Darling Lemon Thyme

makes 12 – 14 bars

BASE
1 1/2 cups pitted dried dates, roughly chopped
2/3 cup whole raw almonds
1 tablespoon virgin coconut oil, melted if solid

FILLING
3 cups raw cashew nuts, soaked overnight in cold water + drained
3/4 cup virgin coconut oil + 1 tablespoon extra, melted if solid
1/2 cup lemon or lime juice
1/2 cup pure maple syrup (can omit if you are steering away from sugar)
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt
3 tablespoons finely grated ginger
1 pint strawberries

To make the base, line a 11 x 7 -ish tin with parchment paper, extending up and over the sides by a couple of inches. Place dates, almonds and coconut oil in a food processor and blend on high until relatively finely ground. Press mixture into the base of the tin, using the back of a spoon to pack down firmly.

To make the filling, place drained cashews, coconut oil, lemon juice, maple syrup, vanilla and salt into a food processor and blend of high until smooth. Transfer a little under half of the mixture to a bowl, then add grated ginger to the mixture remaining in the food processor and blend on high until smooth. Pour this ginger mixture over the base and place into the freezer while you continue.

Place 3 roughly chopped strawberries, the reserved filling, and extra 1 tablespoon coconut oil into the (unwashed) food processor and blend until smooth. Remove tin from freezer and pour strawberry filling over the top layer. Smooth off with a spoon or palette knife and place into the fridge 4-5 hours (or freezer 2-3 hours if in a hurry) or overnight, until set firm.

Slice remaining strawberries into thin slices and arrange over the top of the cheesecake. Slice and serve. Store in the fridge in a covered container for 5-7 days or freeze for up to 1 month. Defrost on the bench 20-30 minutes before eating.