No-sugar, No-cheese-cake
Intermed..
No-sugar, No-cheese-cake The strawberries are used to layer in between the mixture, and are the crowning glory of this No-sugar, No-cheese-cake. Go on, show your guests just how amazing you are.
PREP IN
250 MIN
SERVE
8
No-sugar, No-cheese-cake
Intermed..
PREP IN
250 MIN
SERVE
8
Introduction
No-sugar, No-cheese-cake The strawberries are used to layer in between the mixture, and are the crowning glory of this No-sugar, No-cheese-cake. Go on, show your guests just how amazing you are.
Ingredients
- 160 g walnuts
- 160g pecans
- 150g dates
- 1 tsp alcohol-free vanilla extract
- 2 tbsp coconut oil
- 900g strawberries (180 g for blending, the rest sliced for layers)
- 2 frozen bananas
- 800ml tinned coconut milk
- 140g macadamia nuts
- 1 tbsp alcohol-free vanilla extract
- 3 drops stevia
- 160g frozen strawberries
- 80g dates
WHAT YOU NEED FOR CRUST:
WHAT YOU NEED FOR FILLING:
WHAT YOU NEED FOR STRAWBERRY GLAZE:
Method
- 1. What to do for crust: Soak the nuts and dates overnight. Drain off water from nuts and dates and process with the vanilla in a blender. Gradually add the coconut oil till the crust holds together. Use a springform pan to make it easy to remove the cake from the pan. Another tip is to sprinkle a dust of coconut flakes on the base of the pan to stop the crust from sticking. Press the mix into the pan to form the crust.
- 2. What you do for filling: Throw all the ingredients (except the reserved sliced strawberries) into your blender and blend to a creamy consistency. If the mixture is too thick, add a little extra coconut oil to enable blending. Slice the strawberries and layer on top of crust. Pour half the cream mixture over the strawberries and smooth right up to the edge of the tin. Add a second layer of sliced strawberries. Add the remaining cream mixture.
- 3. What you do for strawberry glaze: Blend the berries and dates in your blender till nice and smooth. Pour on top of your cake, and top with sliced strawberries. Pop the cake into the freezer for about 3 hours.
