Lemon Strawberry Cashew “Cheesecake”
- January 2018
This is a great birthday cake–you have to plan ahead with soaking the cashews, but it takes about 5 minutes after that.
1 cup almonds
½ cup medjool dates (preferably pitted, the gooier the better)
1/8 tsp sea salt
1½ cups raw cashews, soaked overnight
juice from 2 lemons
1¼ tsp vanilla extract
1/3 coconut oil (melted)
1/3 cup maple syrup
2½ cups fresh strawberries
Crust: blend ingredients in food processor until it’s crumbly. Don’t overblend or the oil will separate from the almonds. Press into a parchment lined 7” springform pan.
Blend everything except strawberries in the food processor. Pour half the lemon filling into the crust. Place a layer of sliced strawberries around outer edges of the pan to make it pretty, and put in freezer.
Meanwhile, blend one cup of strawberries into the remaining filling in the food processor, then pour over the first layer. Put in freezer 2-3 hours to set.