Looking for next weekends #nobakedessert project?
I have the perfect treat for you 
I made this #plantbased #vegan #strawberry #chocolate cheesecake using 100% #organic ingredients (when berries were in season of-course) and it’s a favorite with friends and family, creating always brings me joy, so when I’m not baking I’m making raw desserts like this.
What’s your favorite flavor? 
Please share 
Happy Monday friends, sending love xx
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Here’s my Recipe:
For the base you will need:
1 cup organic dates pitted & soaked a little to soften if not medjool variety
1/2 cup raw almonds
4 tbsp shredded coconut
1 cup buckwheats or oats if not gluten free
For the Filling:
2 cups soaked raw cashews (I prefer overnight or at least 4-6 hours if you can’t)
2 cups frozen strawberries – organic is a must
1/2 cup maple syrup @pureharvest
1/2 cup unrefined melted coco oil
1/2 cup fresh berries to decorate
1/3 cup dark vegan chocolate 
plus 1 tbsp coco oil on double boiler for decorating top of cake.
Basically blitz up all ingredients for the base in your food processor and press firmly in a lined round or square tray and place in freezer to set for about 10 minutes. Meanwhile prepare your cheesecake filling by pouring all items into your food processor again and blitzing till smooth, I used my @vitamix
Remove base from freezer and pour in the mixture. Ensure it’s even and then back in the freezer to set, for best results make this overnight or early morning to enjoy in the evening. Remove and decorate with melted chocolate and berries, hope you like it! 
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