Here's a delicious and nutritious raw food strawberry cheesecake recipe:
Ingredients:
For the Crust:
1 cup raw almonds
1 cup Medjool dates, pitted
1/4 teaspoon sea salt
For the Filling:
2 cups raw cashews, soaked for at least 4 hours and drained
1/2 cup coconut oil, melted
1/2 cup maple syrup or agave nectar
1/4 cup lemon juice
1 teaspoon vanilla extract
1 cup fresh strawberries, hulled and sliced
For the Topping:
1 cup fresh strawberries, hulled and sliced
2 tablespoons maple syrup or agave nectar (optional)
Instructions:
Prepare the Crust:
In a food processor, combine the raw almonds, Medjool dates, and sea salt. Process until the mixture is sticky and holds together when pressed.
Press the crust mixture into the bottom of a springform pan or a cake pan lined with parchment paper. Make sure it is evenly distributed and firmly packed. Set aside.
Prepare the Filling:
In a high-speed blender or food processor, combine the soaked and drained cashews, melted coconut oil, maple syrup (or agave nectar), lemon juice, and vanilla extract. Blend until smooth and creamy.
Add the 1 cup of fresh strawberries and blend again until the mixture is well combined and smooth.
Pour the filling over the prepared crust and smooth it out with a spatula.
Chill the Cheesecake:
Place the cheesecake in the freezer for at least 4 hours, or until it is firm and set.
Prepare the Topping:
In a bowl, toss the 1 cup of fresh strawberries with the maple syrup or agave nectar, if using. Arrange the strawberries on top of the cheesecake.
Serve:
Once the cheesecake is set, remove it from the freezer and let it sit at room temperature for about 10 minutes before slicing.
Slice and enjoy!
Tips:
You can customize the sweetness level by adjusting the amount of maple syrup or agave nectar to your taste.
For a more intense strawberry flavor, you can add a few extra strawberries to the filling mixture.
This raw food strawberry cheesecake is a delicious and healthy dessert that's perfect for any occasion!
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