This dessert is great to make far in advance and it’s so quick to thaw and serve. It keeps frozen for up to 3 months, just wrap it tightly in plastic wrap once already frozen, then before thawing remove the wrap and slice when still frozen. This recipe is Gluten Free and ideal for vegans.

Makes a 7-inch spring-form pan

All you need is:

For the Base / Crust:

Lamb Brand Almonds, 250

Vita Natura Dates, 175g / 10-12

Water, 3tbs

For Filling:

Lamb Brand Cashews, soaked for 3 or more hours or overnight (if less time, soak in hot water, 400g

Fresh Local Strawberries, pureed 275g

Coconut oil, melted 125ml

Agave syrup / Honey / Maple syrup 100ml

Water 100ml

Lemon, squeezed 1

Medium beet, cooked and pureed, 1

For Strawberry Coulis:

Lamb Brand Castor Sugar, 50g

Rayner's Vanilla Essence, 1tsp

Fresh Local Strawberries, 450g

Water, 2tbsp

Optional Decorative Toppings:

Fresh strawberries

Dried strawberries & strawberry powder

Fresh pink and red flowers

All you have to do is:

• Prepare the base / crust: 
• In a food processor, pulse all the nuts until a fine grind. 
• Add in the dates and continue mixing until crumbs form. 
• Add water and continue mixing until the mixture starts to stick. 
• Scoop out into the bottom of a spring-form baking pan, firmly and evenly. Set aside. 
• Prepare the filling: 
• Divide the cashew filling in 3 different bowls with a bit of extra filling in one of the bowls – set this one aside. 
• In one of the bowls, add ¼ of the strawberry puree to make the lightest pink colour. 
• Add another ¼ of the strawberry puree and 1/3 of the beet puree in another bowl to make a darker pink colour. 
• In the third bowl containing the most cashew filling, add the remaining strawberry and beet puree to make the darkest pink colour. 
• Scoop first the darkest pink coloured mixture onto the nut base evenly. 
• Follow with the lighter colour with the lightest colour on top. Be gentle when spreading each layer but you don’t need to freeze each layer to let it set. Some blending is even better. 
• Tap the pan gently to let the cheesecake settle and place in the freezer overnight or about 6 hours to let it set. 
• Prepare the strawberry coulis: 
• Bring the water and caster sugar to a boil, stirring to dissolve the sugar. 
• Add the strawberries and vanilla and cook for 10 minutes, or until soft. 
• Puree the mixture until smooth. 

Before serving, remove the cheesecake from the pan while still fully frozen and place on a serving dish. Store in the refrigerator for about 3-4 hours before serving. Pour over the strawberry coulis and decorate with fresh strawberries.