Strawberry Cheesecake | GF, RSF, V, DF

(Ingredients for 3 bigger slices in a 12x12cm small cheesecake mold  |  GF, V, RSF, LF) 

Some days ago I made three dishes for me and my mom, I served a light cauliflower soup with a roasted hazelnut/raisin bread, salmon burgers with sweet potato fries and for dessert this handsome thing. A strawberry cheesecake. So simple, easy and fast and can easy trick people that it's just a normal sugar filled version. It isn't tho. This one is refined sugar free, vegan, gluten free, dairy free and 99% homemade. This dessert is actually one of my favorites. 


Ingredients base: 
2 tbsp oat flour (oats into flour, for gluten free, make sure to use gluten free oats) 
1 tbsp hazelnuts (or hazelnut flour) 
5 dried dates 
1 tbsp unsweetened almond milk

Middle layer 'cheesecake layer': 
50g (1/2 dl) coconut milk 
35g (1/2 dl) cashew nuts
1 tbsp agave syrup (or less, or not at all) 
1/2 tsp vanilla extract

Top layer (not proper numbers, you can just throw a hand of berries in): 
2 tsp chia seeds 
25g (1 heaped 50ml) frozen raspberries
70-80g frozen strawberries 
1/2 tsp vanilla extract 
Some stevia drops 




Method prep: Put the cashew nuts in a glas of water and let stand over the night, just so they are covered with water is enough. 


Method base layer: Next day, start with the base. Mix hazelnuts into a flour (or use hazelnut flour) in a mixer. Put the flour in a little bowl and add oat flour. As the mixer is on, drop each date so they get crushed and becomes tiny pieces. Add the 'dates' into the bowl, add the almond milk and then start to create a dough with help from a fork. 
Put this dough in the bottom of your cheesecake mold and press it carefully down with your hands so it cover the whole mold. Put into the freezer meanwhile you do the cheesecake layer. 

Method middle layer: Separate the cashew nuts from the water and put them into your (clean) mixer. Mix until they becomes a not-so-nutty, smoother mass. Make sure that there isn't any big nut pieces left until you in the next step, add the coconut milk. Again mix until smooth and then add vanilla extract. 
Pour this over the bottom layer and put into the freezer again to set for about 1 hour or more.

Method top layer: Put the berries into a sauce pan on medium/high heat and mash with a fork. When they are 'mashed' put down the temperature to low heat and then stir in the chia seeds. When it has become smooth and their isn't any floating dry chia seeds on top add stevia and vanilla extract and again, stir. Put aside and let cool of completely before you pour this over the cheesecake. Put into the freezer for about 15 minutes and then enjoy!


Note: When you serve it you can just take it out from the freezer for some minutes so it's not ice or you can take it out the freezer and put it and store it in the fridge. When you store it in the fridge it becomes a creamy (?), melt in your mouth feeling, I love both! 

What I mean with agave syrup, less, or nothing at all is that I have tried both, it works fine with both, the agave syrup gives a little more 'wow feeling' though!