Ingredients

• 140g / 5 oz dates, chopped and stones removed
• 80g / 3 oz almonds
• 30g / 1 oz coconut chips
• 2 tbsps cocoa powder
• 2 tsps cocoa nibs
• 2 tbsps flaxseeds
• 1/2 tsp salt
• 30g / 2 1 /2 tbsp coconut oil

Topping Ingredients

• 400 g / 14 oz  silken tofu, lightly pressed
• 250g / 10 oz strawberries, washed and hulled
• 75g / 3/4 cup raw cashews, soaked in hot water for 1/2 hour
• 3 tbsps maple syrup
• 1/2 tsp vanilla essence
• 1/4 tsp salt
• 1 1/2 - 2 tbsps lemon juice

Method

1. Add all base ingredients to a blender and mix until the mixture is fully incorporated and in fine chunks. Press into a 10" cake tin, cover and leave in the fridge to set.

Topping Method

1. Whizz all the topping ingredients together in a high-speed blender and pour over the baase. Leave in the fridge to cool and decorate with strawberry puree* and fresh fruit as desired

*strawberry puree is as simple as pie; gently boil down a handful of fresh strawberries with a splash of water for 10 mins on the stove. Add to blender and wizz up until you have a delicious, sweet, pungent puree suitable to drizzle over ice cream, chocolate brownies and, of course, your wonderful silken tofu strawberry cheesecake.