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Raw Baobab & Strawberry Cheesecake

Raw Baobab & Strawberry Cheesecake

Sometimes we just need to treat ourselves to something a little more indulgent. This heavenly Baobab Strawberry Cheesecake hits all the right notes with its crunchy raw "cookie" base", fruity cream filling and raw chocolate topping! A great healthy but decadent option for special occasions.


For the base:
2 cups pecans 
1 cup Medjool dates

For the strawberry cream:
2 tbsp Aduna Baobab Powder 
2 cups cashews (soaked overnight or for at least 2 hours) 
2 cups strawberries
1/2 cup Medjool dates

For the raw chocolate topping:
1/4 cup Aduna Super-Cacao Powder
1/4 cup coconut oil 
1/4 cup agave/maple syrup


For the base: 

Add the pecans to a food processor and process until a coarse crumb. 

Add the Medjool dates and process again until totally combined and sticky.

Press mixture into a spring-form/loose bottomed cake tin, spreading the mixture evenly over the base.

For the strawberry cream:

Add everything to a blender and blend until very smooth. 

Pour over the base and place in the freezer to set for approx. 30 minutes. 

For the raw chocolate topping:

Melt the coconut oil over a pan of boiling water then whisk in the syrup and cacao powder. 

Pour the chocolate mixture over the strawberry cream and return the cheesecake to the freezer.

Leave to set for approx. an hour, removing from the freezer 10 minutes before serving to soften slightly.


Recipe by Naturally Sassy