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BaseRaw Strawberries & Cream Cheesecake


Dates – 6 fresh or 8 dried

Almond Meal – 1 cup

Coconut oil – ½ cup

Activated buckwheat Groats – ½ cup

Strawberries – 250gm fresh, halved



In a food processor, blitz almond meal, dates and coconut oil until well combined.

Add buckwheat groats and pulse together.

Press mix into the base of your lined container.

Place strawberries, cut side down, onto your base mix so that it’s completely covered and press gently down on each.

Put into the fridge to set.

Any strawberries that remain can be blended into the vanilla cream below.


Vanilla Cream


Cashews – 2 cups, soaked

Coconut Oil – ¾ cup


Water – ⅓ cup


Rice Malt Syrup (or your choice of liquid sweetener) – ½ cup


Vanilla Bean – seeds from 2






In a blender, blitz all ingredients until smooth.


Spoon onto your strawberries and press out gently to ensure mix completely fills your mould of choice.


Put into the fridge for 3 hours to set.




Slice with a sharp knife (after dipping it in hot water).


Serve with berries, coulis, or ice cream.