- 24:20 Prep
- 0:10 Cook
- Makes 21
- Capable cooks
Using buckwheat, almonds, coconut and dates in the base instead of biscuits means this cheesecake cuts down on processed sugars and adds natural goodness. Start this recipe 2 days ahead (it will require ingredients to be soaked overnight).
Ingredients
- 250g raw cashews, soaked overnight
- 1 teaspoon vanilla extract
- 1 lemon, juiced
- 125ml (1/2 cup) light coconut cream
- 250g light cream cheese, at room temperature, chopped
- 2 tablespoons honey or rice malt syrup
- 250g fresh strawberries, hulled
- Strawberry powder, to serve (see Notes) (optional)
- Edible fresh flowers, to serve (optional)
Base
- 100g (1/2 cup) raw buckwheat
- 100g natural almonds
- 45g (1/2 cup) desiccated coconut
- 10 fresh Medjool dates, pitted, chopped
- 1 tablespoon honey or rice malt syrup
- 3 tablespoons coconut oil, melted
Equipment
- Food processor, 20 x 30cm (base measurement) slice pan
Method
- Step 1For the base, preheat oven to 180C/160C fan forced. Place the buckwheat and almonds on a baking tray and bake for 10 minutes or until light golden. Set aside to cool slightly. Transfer to a food processor and process until mixture resembles coarse breadcrumbs. Add the coconut and dates. Process until the dates are finely chopped and the mixture is well combined. Transfer mixture to a bowl and stir through the honey or rice malt syrup and coconut oil.
- Step 2Grease a 20 x 30cm (base measurement) slice pan and line with baking paper. Use your fingers to press the almond mixture firmly into the base of the prepared pan, then and place in the freezer.
- Step 3For the filling, drain the soaked cashews and place in a food processor. Add the vanilla, lemon juice and coconut cream. Process, scraping down the side occasionally, until the mixture is thick and creamy. Add the cream cheese, honey or rice malt syrup and fresh strawberry and process until the mixture is smooth. Pour over the prepared base, spreading to the edges. Place in the freezer for 8 hours or overnight until set.
- Step 4Remove the cheesecake from the freezer and, if frozen solid, set aside for 20-30 minutes to soften slightly. Use a sharp knife to cut into 21 rectangles. Sprinkle each slice with the strawberry powder and edible flowers, if using.
- High fibre
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
915 kj
Energy
15g
Fat Total
6g
Saturated Fat
3g
Fibre
5g
Protein
17g
Carbs (total)
All nutrition values are per serve
Notes
To make the strawberry powder, place 10g freeze-dried strawberries in a blender and process to a coarse (or fine) powder.
This is a great dessert to make-ahead and freeze. Cover the slice pan and freeze for up to 1 month.
- Author: Louise Keats
- Image credit: Jeremy Simons
- Publication: Taste Magazine
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