Made this delicious and healthy summer cheesecake for the first time ever with Erika yesterday for Mid-summer. It turned out really great!
Strawberry Chocolate Cheesecake
Chocolate cake bottom
- 10 pitted dates
- 2 dl gluten free oats
- 1 tablespoon raw honey
- 1 teaspoon vanilla powder from Alivefoods
- 3 eggs
- 0.5 dl melted coconut oil from Alivefoods
- 5 tablespoons raw cacao from Alivefoods
- 1 teaspoon baking powder
- 1 dl coconut flakes
- A sprinkle of sea salt
Strawberry cheesecake topping
- 300g coconut cream (full fat)
- 300g cream cheese
- 0.5 dl raw honey
- 5 dl fresh strawberries (also works with frozen defrosted)
-> Start by turning on the oven on 175 degrees C. Put all the ingredients for the chocolate cake in a mixer and mix until smooth. Pour over the dough to a baking form with sides you can take off. Put in the middle of the oven for 8-12 minutes. We had it in for 8 minutes and it was perfect for us. Then take out to let cool.
For the cheesecake topping, mix the coconut cream, honey and create cheese in a bowl. Mix the strawberries in a separate mixer until smooth. Pour over the strawberry sauce to the cream and stir until all blended well.
When the chocolate cake is all cooled down, pour over the strawberry topping and put in the freezer for at least 3-4 hours.
Then take out and add fresh strawberries for topping! Take out the cake a little before serving it so it get easier to cut in.