Raw vegan chocolate & strawberry cheesecake

This was the very first raw vegan cheesecake I had ever made for my mother on Mothers day, it's a light delicate cake and my inspiration was the season spring.

You will need: I used 2 11×11 spring cake tins, its up to you if you would prefer to just use 1 big tin or 2 small..

Ingredients

Base Ingredients

1 cup soft medjool dates
2 cups of almonds
1 tbs cacao

Cheesecake Ingredients

2 cups young thai coconut meat
1/2 cup coconut nectar
5 fresh organic strawberries
1 drop natural strawberry colouring
1 scoop raw vegan vanilla protein powder
1 cup coconut water
1 tbs coconut oil

Method

In a food processor, combine all base ingredients.
Press base ingredients evenly into bottom of cake tin/s.
In a food processor, combine all cheesecake ingredients for 5 mins, stopping to scrape down the sides every now and then. Once you have a very smooth consistency, pour on top of base.
Place in freezer for 5 hours. Once ready to serve, remove from freezer & decorate with either edible flowers or berries. Slice & serve!