For the pastry:
1 cup coconut, shredded
1 cup sunflower seeds
¼ cup butter
A pinch of salt
For the filling:
1 teaspoon gelatin
8 ounces cream cheese
4 ounces strawberries
2 tablespoons water
½ tablespoon lemon juice
¼ teaspoon stevia
½ cup heavy cream
8 ounces strawberries, chopped for serving
16 ounces heavy cream for serving
In a food processor, mix sunflower seeds with coconut, a pinch of salt and butter and stir well.
Put this into a greased springform pan and press well on the bottom.
Heat up a pan with the water over medium heat, add gelatin, stir until it dissolves, take off heat and leave aside to cool down.
Add this to your food processor, mix with 4 ounces strawberries, cream cheese, lemon juice and stevia and blend well.
Add ½ cup heavy cream, stir well and spread this over crust.
Top with 8 ounces strawberries and 16 ounces heavy cream and keep in the fridge for 2 hours before slicing and serving.
Preparation time: 2 hours Cooking time: 10 minutes Servings: 8
Calories 234, fat 23, fiber 2, carbs 6, protein 7