A few months ago I made a strawberry lemon myrtle mousse and it was absolutely divine. Since then, I have wanted to transform the same flavours into a cheesecake, and this was the result. It has a salted carob crust and even though all of those flavours may sound a little odd when placed together, the result is a fresh, light, dreamy, fruity concoction with a hint of chocolate and vanilla in there too! Sound too good to be true? Give this one a try and let me know what you think! I found my lemon myrtle oil at a local market. If you can’t find food-grade lemon myrtle oil, try using half a teaspoon of lemon or orange zest instead.
RAW STRAWBERRY & LEMON MYRTLE CHEESECAKE
Base:
- 1 cup pitted Medjool dates
- 1 cup coconut
- ½ cup hazelnuts
- ¼ cup sunflower seeds
- 1 tablespoon carob powder
- ¼ teaspoon Himalayan sea salt
Place all the ingredients in a food processor and process until the mixture comes together.
Press into an 11-inch springform cake tin and refrigerate until ready to fill.
Filling:
- 3 cups cashews soaked for 4 hours
- 1 banana (not overripe)
- 1 cup fresh strawberries
- 3 drops lemon myrtle essential oil
- 1 teaspoon vanilla
- ¼ teaspoon salt
- ½ cup coconut nectar
- ¼ cup melted cacao butter
- ½ cup melted coconut oil
- ¼ cup coconut milk
Drain the cashews and rinse well.
Place all ingredients in a high-speed blender and blend until smooth and creamy.
Pour the cake filling into the base and either set in the freezer for 4-5 hours or in the fridge for 7-8 hours.
When set, slice and enjoy!