Raw Strawberry Lemon Cheesecake4 (4″) tart tins or 1 (9”) cake
serves 8
serves 8
Crust
1 1/3 cup almond meal
2 tsp lemon zest
4 large Medjool dates, pitted and minced
pinch of salt
1 1/3 cup almond meal
2 tsp lemon zest
4 large Medjool dates, pitted and minced
pinch of salt
Strawberry Cheesecake
1 cup cashews, soaked 4-6 hours
1/2 cup water
1 cup frozen strawberries, thawed and drained
6 large Medjool dates, pitted
2 tsp lemon zest
1/4 cup fresh lemon juice
1/4 cup coconut oil, melted
1 cup cashews, soaked 4-6 hours
1/2 cup water
1 cup frozen strawberries, thawed and drained
6 large Medjool dates, pitted
2 tsp lemon zest
1/4 cup fresh lemon juice
1/4 cup coconut oil, melted
Combine the ingredients for the crust in a food processor, mixing until well combined. Transfer to tart pans and press together evenly to form bottom and sides. Place in freezer while making cheesecake filling.
Drain and rinse the cashews. Place in a high-powered blender with water and dates and blend until completely smooth. Add strawberries, zest, juice, and coconut oil and blend until combine. Spoon filling into chilled crust and smooth top. Return to freezer and allow cheesecakes to freeze all the way through.
Thaw 10 minutes before serving. Store in freezer.
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