VEGAN

Raw Strawberry Cheescake
1 6-inch cheesecake or 9-inch (for a thinner filling)

For the Crust

Ingredients:

• 1/2 cup pecans
• 2 medjool dates
• 1/4 cup shredded coconut
• pinch of salt*
• 3 oz. dark vegan chocolate, coarsly chopped

Directions:

1. In a food processor, process pecans, dates, coconut and salt until mixture resembles fine crumbs
2. Next add in the chocolate and process a few time just to mix in. You want some good chunks of chocolate in there.
3. Coat the pan with raw coconut oil. Press mixture into a springform pan. (I wanted a really thick filling so I used a 6-inch springform pan.)
4. Set aside.

For the Filling

Ingredients:

• 1 cup cashews, soaked overnight
• 2 cup strawberries, sliced
• 1 oz. coconut oil, melted
• 1/4 cup agave
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla bean seeds
• 1/8 teaspoon salt*

Directions:

1. In a food processor add cashews and pulse until crumbly.
2. Add the strawberries, agave, lemon juice, vanilla bean and salt until smooth.
3. Slowly pour in the coconut oil while the processor is blending until incorporated.
4. Pour filling onto crust.
5. Cover with plastic or aluminum foil and chill until set. 4-6 hrs.

Note* the salt I used is called HimalaSalt. I have a chunk of it and it came with the grater.

Recipe by JoLynn at Dreamin' It Vegan.


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Photo Credit: JoLynn