Vegan stRAWberry Cheesecake – Organic & Gluten-free


Marta makes a delicious vegan strawberry cheesecake
(recipe inspired by Jae Steele - "Ripe From Around Here").

To check out the past episode we did with Jae, click here:

Recipe for the "Cheese" Cake:

- 1 cup Raw Pecans
- 1 cup Walnuts
- ¼ tsp Ground Sea Salt
Blend in a food processor to a "crumb-like" consistency
- Add ¼ cup Dates (pits removed). You may want to soak dates
in water for 10-20 minutes to make for easier blending.
Blend until it becomes a sticky mixture.

Press the mixture into your baking dish (7" x 11")
until smooth on top.
Set aside.

"Cheese" Layer:
- Soak 2 cups RAW (not Roasted) Cashews in water overnight
(or at least 4 hours)
- Rinse cashews and pulse in a clean food processor
until they are in tiny pieces

 To the mixture add:
- 2 Tbsp Water
- 1 tsp Vanilla Extract
- 2 Tbsp Lemon Juice (add more for "Lemon Cheesecake")
-  1/3 cup favourite liquid sweetener (coconut nectar)
Blend until smooth.

Melt ½ cup coconut oil at low temperature and pour the liquid
into food processor while it's blending.
Immediately spread mixture evenly on top of crust.
Place pan in freezer for 30 minutes.

Fruit Layer:
- 2 cups Strawberries
- 3 Tbsp Liquid Sweetener (Coconut Nectar)
Blend Mixture in Food Processor until smooth.
Pour mixture on top of "cheese" layer, and spread evenly.
Let it set:
- in fridge for 4 hours
- in freezer 1-2 hours, then transfer to fridge for 2 hours

Serve cold but not frozen.

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