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Strawberry Cheesecake, RAW
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| Crust: | |
| 1 cup | almond meal, (I put dry raw almonds into a food processor to get a fine chop) |
| 1/4 teaspoon | sea salt |
| 1/2 cup | pitted Medjool or other semi-soft dates |
| Filling: | |
| 1 tablespoon | grated lemon zest |
| 1/2 cup | lemon juice |
| 1.5 cups | cashews |
| 3/4 cup | filtered water, (unless your not using lecithin powder, then decrease to 1/3 cup) |
| 3 tablespoons | liquid coconut oil, (unless your not using lecithin powder, then increase to 1/4 cup) |
| •Seeds from 2 vanilla beans or 2 tablespoons alcohol-free vanilla extract | |
| 1/4 cup | lecithin powder, (exclude if making above adjustments to water and coconut oil) |
| Topping: | |
| 1.5 cups | strawberries |
To make the crust, combine the almond meal and salt in a mixing bowl and then sprinkle some of the almond meal on the bottom of a regular pie pan or you can use the 4 tart dishes. Add the dates to the remaining almond meal and mix into a dough with your hands. It’s best to make sure your dates are room temperature when mixing. Next, press the dough into the pie pan(s) as thinly as possible around the bottom and sides. The crust will reach 1/2 way up the sides of a regular pie pan, but should reach the top of the tart dishes.
Make the filling by coming the zest, lemon juice, cashews, water, coconut oil, and vanilla in a high speed blender and blend until smooth. Add the lecithin powder and blend to mix well and thickened. Drop into the pie pan(s) on top of the crust.
Refrigerate for 1-2 hours to allow the filing to become firm.
When ready to serve, slice the strawberries thinly and pile on to the filling in any creative method you choose.
Without the strawberries on top, the cheesecake will remain fresh in the refrigerator for up to 5 days and several weeks in the freezer.
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