This is a non-gluten, non-dairy, non-sugar strawberry “cheesecake.” You may wonder how something can be at all good without flour, dairy or sugar, but the universal review is that it is. Just try it. It’s easier than it sounds.
1 pound raw cashews, soaked for 12 hours (put in a bowl with water 1-2 inches over the nuts)
1 cup raw coconut oil
20 ripe strawberries
1 tsp vanilla extract
2 pinches sea salt
4 tbsp agave nector or honey
1/2 cup almond milk (made fresh) or 1 cup coconut water (what I used)
Rinse and drain cashews. Place teh cashews in the food processor until the batch turns to butter. Place one cup of coconut water into blender, then the topped strawberries, followed by the salt, honey, coconut oil, then the cashews – blending along the way, stirring towards the end, until it forms a creamy thick blend.
1/4 pound each of golden flax seeds, buckwheat and a nut of your choice
15 medjool pitted dates
Place all in a food processor for four minutes. Press into pan.
Enough ground nut flour to cover the bottom of the pan, pressed in with about a 1/4 cup of melted coconut oil.
Pour the “cheesecake” into the pan over the crust. Cover and freeze for five hours. Serve with fresh cut fruit on the side.
Recipe courtesy of Chef Kristi-Sue Boone of Bloom Cafe in Yogi Times July 2007.
It’s raw vegan bliss.