Raw Lemon Strawberry Cheesecake
Crust ingredients: 1 cups macadamia nuts 1 cup raw almonds 1 cup dates ½ cup dried, unsweetened coconut 1 pinch sea salt Filling: 3 cups cashews, soaked in water for 3 hours 1 cup lemon juice 3/4 cup agave 3/4 cup coconut oil 1 tablespoon vanilla 1/4 cup of water Strawberry topping: 2 cups frozen strawberries ¼ cup agave Garnish with sliced fresh strawberries (about ½ pint) Directions 1. Pulse the macadamia nuts and almonds in the food processor until finely chopped. Add dates and coconut and process until the mixture sticks together. 2. Press the crust mixture into the bottom of a cheescake pan, and press up along the sides about 1 ½“ 3. Blend all of the filling ingredients in the food processor. Make sure to scrape down the sides and continue blending until smooth. 4. Pour filling mixture into pie crust and put into freezer for 1 hour before adding the strawberry topping. 5. Puree the strawberries and agave in food processor. Pour on top of the cheesecake. Replace the cheesecake into the freezer. 6. Remove the cheescake from freezer 1 hour before serving, and decorate with sliced fresh strawberries.
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