Strawberry Cheesecake

{ This recipe is vegan, refined sugar free, gluten free }


3/4 cup pecans/walnuts

1/4 cup shredded coconut (fresh if possible)


  • Place in a food processor and mix until well blended
  • Evenly scoop the mixture into small moulds or one medium sized springform cake tin. Use a flat bottom glass to press the crust into the moulds


2 cups strawberries

1 cup raw cashews

2 tbs vanilla extract

1/2 c honey

1 pinch sea salt

1 cup extra virgin coconut oil


  • Place all the filling ingredients into a blender and blend till smooth and creamy
  • Pour into the prepared moulds / cake tin
  • Refrigerate for three hours (or freeze for an hour)
  • Cut and serve immediately (if refrigerated). If placed in the freezer, wait for about 15 minutes (in tropical conditions) before cutting and serving.

Caroline’s Notes: If using frozen strawberries, remember to thaw them out before adding it to the coconut oil or else it will solidify.

Where to get your ingredients from in Samoa:

  • Cashews – Farmer Joe’s, Lucky Foodtown
  • Walnuts – Farmer Joe’s, Lucky Foodtown
  • Frozen Strawberries – Lucky Foodtown
  • Extra Virgin Coconut Oil – Women in Business
  • Local Honey – Most local supermarkets and Women in Business


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