Raw
strawberry cheesecake
Almond
date crust:
1 ½
cups almonds
½
cup of pitted dry dates
1
teaspoon vanilla extract
2
teaspoons agave
Crust:
Grind
almonds in food processor with S blade until medium fine ground then
slowly start adding the dates while still processing and add in
remaining ingredients till all is mixed and crumbly texture and press
into pie pan or spring form pan.
Strawberry
filling:
1 ½
cups cashews(soaked for few hours to soften the cashews
2
cups strawberries
¼
cup plus 2 Tablespoons almond milk
¼
cup plus 2 Tablespoons agave
2 ½
teaspoons vanilla extract
1/8
teaspoons sea salt
1 ½
Tablespoons lecithin
½
cup coconut oil, melted at low temp
½
teaspoon almond extract
2
packets stevia
Filling:
Blend
all ingredients in high speed blender except for the coconut oil and
lecithin. Blend until creamy. Add the coconut oil and lecithin and
blend until well mixed. The pour into pie pan. Place in freezer
covered for 1-2 hours until firm to touch. Garnish with cut berries
and serve.
