Strawberry Cheesecake

Because on Valentine’s Day we should all eat our weight in chocolate right? Wrong… This Raw, Gluten-Free and Vegan “cheesecake” is not only low-fat, healthy and high in fiber, but very simple to make for your loved ones. Sit back, relax and take a bite into this strawberry cheesecake heaven. Maybe with a glass or Cabernet would be nice after you’ve recovered from swooning over Mr. Gray 😉

Strawberry Cheesecake

Strawberry Cheesecake

Strawberry Cheesecake

Crust Ingredients:
1/2 cup raw almonds
1/4 tsp salt
6 Medjool dates, pitted+1 tbsp date water
1/4 cup shredded coconut, unsweetened

Soak dates in warm water for about 5 minutes. In a food processor, pulse almonds until crumbly and slightly flour like. Add salt, soft dates and coconut and pulse until well incorporated. Mixture should be sticky. Add 1 tbsp reserved date water to help loosen mixture.

Firmly press down crust mixture onto the bottom of a mini spring pan to form a crust.

Cheesecake Filling:
1 cup raw cashews , soaked overnight
1 tbsp agave
1 tsp pure vanilla extract
3-4 fresh strawberries

In a clean food processor or blender, mix ingredients until smooth and fluffy. Add more strawberries as needed for flavor or color preference. Pour  mixture over crust and freeze for about 2-3 hours. Leave out at room temperature before serving. Best served chilled.

xoxo Sarah



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