raw | vegan | sugar-free | serves 4-6
For the crust:
- 1 1/2 cups raw almonds
- 1 cup pitted medjool dates
- lemon zest of 1 lemon (optional)
For the filling:
- 3 cups cashews, raw, unsalted
- 1/4 tsp sea salt
- 2/3 cup melted coconut oil
- 1/4 cup coconut cream, full fat
- 3 tbl lemon juice
- 3-4 tbl agave syrup (or monkfruit sugar)
- 1 cup fresh strawberries + 1 cup for decorating
- assorted berries for garnish — figs, strawberries and red currants
- Soak raw cashews in filtered water for 2-3 hours. Drain water and set aside.
- Place almonds in a food processor and pulse roughly. Add dates and blend until it forms a ball and clumps like dough. If you squeeze some in the palm your hand it should stick together. If it’s too wet, add some almond meal. If it’s too dry, add a few more dates or vanilla extract.
- Press mixture into the bottom of a 9” springform pan or tart pan with removable bottom.
- Allow the crust to chill in fridge (or freezer) while you prepare the filling.
- Use a high speed blender to blend all filling ingredients (except for the strawberries) until smooth and creamy.
- Remove crust from fridge/freezer and set on countertop.
- Pour half of the filling into the crust. Use a spatula to smooth the surface. If you want to make the entire cheesecake and skip the layers, pour the entire amount into the pan and skip step 8 *(blending half with strawberries). Transfer to fridge for 30 minutes (or more) to let this layer set.
- *Blend strawberries into the leftover filling. Set aside in a mixing bowl while the first layer is setting. When first layer is firm, carefully spread the strawberry layer over the cashew layer.
- Transfer whole cheesecake to the freezer and allow to set for two hours or so before slicing and serving.
- Top with sliced berries and serve cold.