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Chilled Strawberry Cheesecake

This is a lovely dessert when you are looking for something free from refined sugar and gluten free.  This is not an overly sweet dessert, making it a healthier option then many traditional Christmas desserts.

CHILLED STRAWBERRY CHEESECAKE ON A SUNFLOWER CRUST

Serves 8-10

INGREDIENTS

300 g sunflower seeds

2 tbsp. hemp seeds, optional

12 fresh medjool dates, pitted

2 tbsp. coconut oil

½ tsp sea salt

FILLING

300 g fresh strawberries

Juice ½ lemon

120 ml honey

500 g mascarpone

TOPPING

Fresh strawberries and flowers

METHOD

1.        Toast the sunflower seeds in a frying pan on a low heat for 6-8 minutes, watching they do not burn.  Let cool for a few minutes before placing in a food processor, together with the hemp seeds.  Pulse for 20 seconds until you have a coarse crumb.

2.       Add the dates, coconut oil and salt and process until the mixture comes together to form a sticky crust.  Place the mixture into a 20cm spring-form cake tin and flatten the mixture out so it is smooth and even.  Place in the fridge until needed.

3.       Puree your strawberries, lemon juice and honey in a food processor or blender, pour into a large bowl and add your mascarpone and mix well until well combined.  Pour the mixture on top of your base.  Place in the freezer for around 1 ½ hours.  Serve topped with additional strawberries and flowers.

NOTE:  I would not recommend freezing this desert longer then 1 ½ hours.  If making in advance, keep in the fridge and simply pop into the freezer 1 -2 hours before serving to firm up.