No-cheese cake ★★★★★1 review

Ingredients

Crust

• 1 cup walnuts
• 1/2 cup ground whole almonds
• 10 medjool dates, pitted
• 1 tablespoon flaxseed meal
• 1/2 teaspoon ground cinnamon

Filling

• 500g firm tofu (not silken)
• 1/2 cup cashew butter
• 6 medjool dates, pitted
• 2 tablespoons maple syrup
• 1 cup plant-based milk
• Juice and zest of 2 lemons

Strawberry coulis

• 200g ripe strawberries, chopped
• 1/3 cup maple syrup
• Juice of 1/2 lemon

Method

1. Preheat oven to 170 degrees Celsius. Place a heat proof dish filled with hot water on the bottom rack of the oven to create humidity (preventing the cake from cracking too much).
2. Blend together crust ingredients in a food processor, add a dash of water so that it sticks together. Press into a 20cm spring form pan lined with baking paper on the bottom. Allow the sides to come up a little.
3. Place filling ingredients in a high powered blender (eg. Vitamix). Blend until smooth. Pour into crust and flatten the top with a spatula. Bake for 45 to 50 mins or until the top feels firm, not squishy.
4. While cake is cooking, make strawberry coulis by simmering strawberries, maple syrup and lemon juice for 10 minutes. Blend with a stick blender until smooth. Pour over slices of cake.
5. Cool completely in the refrigerator before topping with your favourite fruit.

Serves 12

Notes: Toppings and garnishes – mango slices, strawberries, raspberries, edible flowers and mint from the garden.