Australian Natural Health Magazine

This vegan strawberry & lime cheesecake is irresistibly delicious.

Enjoy this fresh, layered vegan strawberry & lime cheesecake - cheesecake has never tasted so good!

For the Base

• 100g almonds
• 100g walnuts
• 50g sunflower seeds
• 50g pumpkin seed
• 3–4 prunes
• 1 tbsp cashew or peanut butter

For the Lime layer

• 200g soaked cashews
• 1 medium avocado
• 50g spinach
• juice of 3 limes
• 1 tbsp wheatgrass
• 1 tbsp chlorella
• 1 tbsp spirulina
• 60ml maple syrup
• ¼ tsp pink Himalayan sea salt
• 60ml coconut oil

For the Strawberry layer

• 200g–300g soaked cashews
• about 60ml maple syrup
• 60ml coconut oil
• 100g strawberries
• 2–3 tbsp beetroot juice
• 1 tbsp acai powder

For the base, put all the ingredients apart from the cashew butter into a food processor and process until well combined and no lumps. Add 1 tbsp cashew or peanut butter to bind.

Process well until the mixture sticks together. Add a drop of water if needed. Press into a 20–23cm (8–9in) lined cake tin.

For the lime layer, put all the ingredients into a high power blender and blitz until the smooth consistency of cream filling is achieved.

Pour over the base layer, even out and pop into the freezer for a few minutes while blending the next layer.

For the strawberry layer, put all the ingredients into a blender and combine until smooth. (Acai powder is quite sweet, so put in less maple syrup at first and add more if required. The key is to get the right combination of sour and sweetness in this layer. If more tang is required, add some pomegranate juice as it’s naturally sour.)

Pour over the green layer, even out and pop into the freezer for at least 4 hours.