I found this recipe, because in my local organic market I stumbled across some sweet & ripe strawberries from Spain. They were calling out to me and I couldn’t resist.
Since it’s a long weekend, I thought this would be the perfect opportunity to experiment with raw vegan strawberry cheese cake recipes and see what I come up with! This cake is super EASY to make, it’s also healthy, vegan, gluten-free and did I mention DELICIOUS!!!
1/2 cup almonds (peeled)
10 medjool dates pitted
2 tbsp coconut oil
1 cup of cashews
2 cups of strawberries
3 tbsp of fresh squeezed lemon juice
1/2 vanilla bean (use only the inside)
4 tbsps of coconut oil
4 tbsp of maple syrup
5 EASY steps to making the raw strawberry cheesecake:
- Soaking cashews/almonds
Place your cashews to soak in a bowl with water the night before. [Tip: it’s way cheaper to get unpeeled almonds and peel them yourself. The method of peeling is super simple. Add the unpeeled almonds in a bowl with water and let them soak overnight. Peel the skin off in the morning.]
- Blending ingredients to make the crust
Add the peeled almonds in a blender until they are coarsely grounded up. Then add your dates and coconut oil and continue blending until the mixture starts to form into a ball (the mixture should be very sticky at this point).
- Moulding the crust
Place the crust mixture in a cake tin (16-18cm) and mould it into a nice circle or square. Place the crust in the freezer and start making the filling.
- Filing for the cheese cake
After draining and rinsing your cashews add them to a blender along with the remaining ingredients and mix until the consistency is silky smooth.
- Back in the freezer it goes!
Pour your filling into the crust that you’ve taken out of the freezer and place it back for at least 4 hours. Slice, decorate and ENJOY!