Recipe

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• 3/4 cup almond meal (or grind raw almonds in a food processor)
• 2 tbsp coconut sugar crystals or 2 tbsp other raw sugar
• 3 tbsp extra virgin coconut oil, melted
• 5 strawberries
• 3 (10 oz) cartons greek-style strawberry coconut yogurt
• 150 ml coconut or 150 ml almond milk
• 2/3 cup coconut sugar crystals or 2/3 cup other raw sugar
• 1/3 cup gluten-free flour
• extra strawberry (to garnish , about 16)
• 1 tsp powdered sugar , for dusting (optional)

• 1 In a bowl, combine almond meal, sugar, and melted coconut oil and mix well. Put the mixture on the bottom of a 7-inch springform pan. Store in the freezer until the cheesecake filling is ready.
• 2 Preheat the oven to 350°F/180°C degrees.
• 3 In a blender, place 5 strawberries, yogurt, almond milk, sugar and flour and blend well. Pour in the springform pan.
• 4 Bake for about 45 minutes. The cheesecake is still soft when you take it out of the oven, but it will get firm.
• 5 When the cheesecake has cooled down, cover and store in the refrigerator overnight.
• 6 Remove the springform pan and transfer the cheesecake to a serving dish. Garnish with strawberries and powdered sugar.
• 7 Infuse love into the cheesecake, slice and serve!