Vegan strawberry cheesecake

Name: Vegan strawberry cheesecake
Cook time: 20 min
Total time: 20 min
Yield: 12
Ingredients: 240 g Cashew nuts; 100 g Soft Apricots; 120 g Coconut oil; 200 g Strawberries; 2 TABLESPOONS Agave syrup; 7-10 Tbsp Strawberries; baking paper

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 12

240 g Cashew nuts
100 g Soft Apricots
120 g Coconut oil
200 g Strawberries
2 TABLESPOONS Agave syrup
7-10 Tbsp Strawberries
baking paper

Directions

1
Roast the cashew nuts in a pan without fat until golden brown. Let it cool down on a flat plate. Grind 100 g finely in the universal chopper. Finely chop the apricots. Melt 40 g coconut oil in a pot. Knead apricots, ground cashews, 1 teaspoon water and melted coconut oil. Line a springform pan (approx. 18 cm Ø) with baking paper. Spread the apricot mixture evenly on the bottom of the tin and press down firmly. Chill for about 30 minutes.
2
Wash the strawberries, dab dry, clean and cut into large pieces. Chop 1 tbsp. cashew nuts and put aside for decoration. Melt the remaining coconut oil in a pot. Finely puree strawberries, remaining cashews, 3 tbsp. water, coconut oil and agave syrup with the chopping stick. Spread the cream evenly over the apricot-cashew base. Leave to set in the fridge for approx. 2 hours. Decorate the cake with chopped cashew nuts and strawberries
3
waiting time approx. 2 1/2 hours