High Protein Strawberry Cheesecake Slice

Gut smarter

Full of flavour, fibre and protein, this strawberry cheesecake slice is the perfect snack to have on hand or as a fresh, easy-to-make dessert. Using the Strawberry Cheesecake Supergut Protein it boasts probiotic and prebiotic goodness, with the most delicious strawberry taste.

This slice is gluten-free, refined sugar-free and ultra-delicious.

Gluten-free | Serves 8

Ingredients for the base:

• 1 cup + 2 tbsp almond meal
• 2 tbsp Strawberry Cheesecake Supergut Protein
• 3 tbsp maple syrup
• 3 tbsp melted coconut oil
  

Ingredients for the cheesecake layer:

• 1 cup organic raw cashews (that have been left to soak, covered, in boiling water for a
  minimum of 1 hour)
• 200ml organic coconut milk
• ¼ cup Strawberry Cheesecake Supergut Protein
• ¼ cup maple syrup
• 2 tbsp freeze-dried strawberries (can use a handful of fresh strawberries instead)
• Pinch of salt
• Squeeze of lemon juice
• Handful of fresh chopped strawberries (to top the slice)
  

Method:

1. Line a loaf tine or glass tupperware with baking paper and set aside.
2. To a small bowl, add all your base ingredients and mix until a crumbly base forms (it
should be able to stay together if pressed firmly between your fingers. If not, add more
maple syrup).
3. Pat the base mixture firmly and evenly into the prepared loaf tin and set aside in the
fridge while preparing the cheesecake layer.
4. To a high-speed blender or food processor, add all of the cheesecake layer ingredients
(minus the chopped fresh strawberries) and blend until smooth and creamy. This can
take a while dependant on how softened the cashews are.
5. Pour this layer on top of the base and spread evenly. Top with the chopped strawberries
and set in the fridge for a minimum of 4 hours.
6. Once set, slice evenly into 8 squares, dig in and enjoy!

Notes:

• This slice can last in the freezer for up to 2 weeks when stored in an airtight container.
  
• A tip for cutting the slice is to run your knife under hot water before slicing each time.