Who would have figured that a sunflower seed crust would be a perfect base for creating a delish, allergy-friendly, and gluten-free cheesecake? David Frenkiel and Luise Vindahl that is who. Check them out at greenkitchenstories.com. The crust is sweet, so the topping does not have to be, try yogurts, soft cheeses, or coconut creams. It’s okay to try different fruits too.

For the Crust
1 ¼ C. Sunflower seeds
2 tbsp. Hemp seeds (optional)
12 fresh Medjool dates, pitted
2 tbsp. Coconut oil
½ tsp. Sea salt
For the Topping
1 ¼ C. Fresh or frozen strawberries
Juice of ½ a lemon
½ C. Honey or agave syrup
2 1/5 C. Greek yogurt or mascarpone
1 C. Strawberries

Toast the sunflower seeds in a frying pan on a low heat, or on a baking tray on 350F for 6–8 minutes.
Cool for a few minutes before putting them into a food processor with the hemp seeds. The seeds should be chopped but not powdered.
Add the dates, coconut oil, and salt until the mixture comes together to a sticky crust. Put the mixture in a 20cm-wide springform cake tin and flatten over the base. Chill.
Puree the strawberries, lemon juice, and honey in a food processor or blender, pour into a large bowl and add the yogurt or mascarpone. Mix well.
Pour the mixture on top of the crust in the cake tin and freeze for about 1½ hours. You can keep it in the freezer for a few days, but it will need thawing for about 20 minutes before serving.
Once thawed, top the cake with strawberries and serve immediately.


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