VEGAN STRAWBERRY CHEESECAKE SQUARES

SERVES 12. PREP 30 MINS. COOK 10 MINS

INGREDIENTS

• 200g raw cashews

• 75g (¾ cup) traditional rolled oats

• 25g (¼ cup) natural almonds

• 1 tsp ground cinnamon

• 100g (5-6) fresh dates, pitted

• 2 tbs coconut oil

• 125ml (½ cup) coconut milk

• 1½ tbs maple syrup

• 1 tbs fresh lemon juice

• Sliced strawberries, chopped pistachio kernels and cacao nibs, to serve (optional) topping

• 250g fresh strawberries, hulled

• 2 tbs chia seeds

• 1½ tbs maple syrup

• 1 tbs fresh lemon juice

METHOD

1 Soak cashews in a bowl of cold water overnight.

2 Preheat oven to 180°C/160°C fan forced. Place the oats on a baking tray and bake for 7-8 minutes or until light golden. Set aside to cool. Grease and line a 13 x 23cm (base measurement) baking pan with baking paper. Process the oats, almonds and cinnamon in a food processor until finely chopped. Add the dates and 1 tbs oconut oil. Process until well combined and the mixture comes together. Spoon the mixture into the prepared pan, using the back of the spoon to press the mixture firmly into the base. Set aside.

3 Drain the cashews and place in a blender with coconut milk, maple syrup, lemon juice and remaining coconut oil. Blend, occasionally scraping down the sides of blender, for 2-3 minutes or until thick and smooth. Pour cashew mixture evenly over the base. Smooth the surface. Cover and place in the freezer while you make the topping.

4 To make topping, place strawberries, chia seeds, maple syrup and lemon juice in a blender. Process until well combined and smooth. Carefully pour the strawberry mixture over cashew mixture. Smooth the surface. Cover with plastic wrap. Return to the freezer for 4 hours, or overnight, until cheesecake is firm.

5 To serve, remove from freezer and set aside for 10 minutes to thaw slightly. Cut into 12 squares. Top with the sliced strawberries, pistachio and cacao nibs, if using.