These cheesecake slices are hands down one of the best desserts I have ever made! I know I say this a lot but the combination between the chocolate base, the coconut cream and the strawberries is just pure heaven!

If you want the perfect dairy free cream kind of consistency full fat coconut milk and cashews is definitely the way forward. When blended together they result in the creamiest and the silkiest of the cream! (if that makes any sense J ) I have used freeze dried strawberries but if you struggle to find them just go ahead and use fresh one.

You can store any leftovers in the freezer for few days but I guarantee you that you will have hardly any!

For the base:

1 cup ground almond

4 tablespoons of raw cacao powder

5-6 pitted medjol dates

1/4 cup of date syrup

2 tablespoons of cacao nibs (optional but it adds a lovely crunch)

For the “cheesecake filling”:

1 cup of raw cashews soaked overnight or for at least 8 hours

1/4 cup of melted cacao butter

200 ml of full fat coconut milk

3 tablespoons of maple syrup

A splash of vanilla extract

1 cup of freeze dried strawberries

1/3 cup of fresh strawberries + few extra for decorating

Place all the ingredients for the base into a food processor and blitz until you have a sticky mixture when pressed between your fingers. Transfer it to a brownies tin covered with baking paper. With your hands press down the mixture until it’s evenly spread across the tin. Place it in the freezer for about ½ hour to set.

To make the cheesecake filling: drain and rinse the soaked cashews and place them into a blender. Add the coconut milk, melted cacao butter, vanilla extract and maple syrup. Blend really well until the cream is completely smooth and silky.

Roughly chop the freeze dried strawberries and slice the fresh strawberries. Add them to creamy mixture and give it a stir. Pour the cream on top of the base and with a spatula or the back of a spoon spread it evenly across the tin. Top with few fresh strawberries cut in half.

Place the cheesecake to set in the freezer for 2 hours. Remove the cheesecake from the freezer 10 minutes before serving. Cut into slices and enjoy! Store any leftovers in an airtight container in the freezer for few days.