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Strawberry Coconut Cheesecake

STRAWBERRY COCONUT CHEESECAKE

Yield 1 mini cakeTime 15 minutes + chill overnight
Gluten FreeVegan
You'll go coconuts over this berry rich, creamy, and fluffy cheesecake recipe that's filled with all the yummy goodness, minus the guilt!

Ingredients

1 cup raw cashews, soaked overnight
1/2 cup canned coconut cream
1/2 cup maple syrup or rice malt syrup
1/4 cup lemon juice
1/2 cup maple syrup or rice malt syrup
1/2 cup strawberries (fresh or thawed if frozen)

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COCONUT WATER POWDER
COCONUT WATER POWDER
£17.00 GBP

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IMMUNITY
IMMUNITY
£23.00 GBP

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Method

1 Combine the cashews, coconut cream, maple syrup, lemon juice and coconut water powder into a blender. Blend until smooth and creamy.
2 Pour half of the batter into the bottom of your cake mould. Place into the freezer.
3 Add in the strawberries and Immunity Powder and blend.
4 Once coconut layer has set a little, pour the berry layer on top.
5 Return to freezer to chill overnight.
6 When ready to serve, remove from mould and decorate. Thaw for 10-15 mins at room temperature before serving.

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