fitfortwo.tv Marta makes a delicious vegan strawberry cheesecake (recipe inspired by Jae Steele – “Ripe From Around Here”. To check out the past episode we did with Jae, click here bit.ly Recipe for the “Cheese” Cake: Crust: – 1 cup Raw Pecans – 1 cup Walnuts – ¼ tsp Ground Sea Salt Blend in a food processor to a “crumb-like” consistency – Add ¼ cup Dates (pits removed). You may want to soak dates in water for 10-20 minutes to make for easier blending. Blend until it becomes a sticky mixture. Press the mixture into your baking dish (7″ x 11″) until smooth on top. Set aside. “Cheese” Layer: – Soak 2 cups RAW (not Roasted) Cashews in water overnight (or at least 4 hours) – Rinse cashews and pulse in a clean food processor until they are in tiny pieces To the mixture add: – 2 Tbsp Water – 1 tsp Vanilla Extract – 2 Tbsp Lemon Juice (add more for “Lemon Cheesecake”) – 1/3 cup favourite liquid sweetener (coconut nectar) Blend until smooth. Melt ½ cup coconut oil at low temperature and pour the liquid into food processor while it’s blending. Immediately spread mixture evenly on top of crust. Place pan in freezer for 30 minutes. Fruit Layer: – 2 cups Strawberries – 3 Tbsp Liquid Sweetener (Coconut Nectar) Blend Mixture in Food Processor until smooth. Pour mixture on top of “cheese” layer, and spread evenly. Let it set: – in fridge for 4 hours OR – in freezer 1-2 hours, then transfer to fridge for 2 hours Serve cold but not frozen.
Tags: Baking Dish, Cashews, Cheese Cake, Cheesecake, Coconut Oil, Cup Coconut, Cup Dates, Cup Walnuts, Food Processor, Gluten Free, Glutenfree, Lemon Cheesecake, Liquid Sweetener, Low Temperature, Nectar, organic, Pecans, Place Pan, Sea Salt, Strawberry, Strawberry Cheesecake Recipe, Tbsp Lemon Juice, Tiny Pieces, Tsp Vanilla, Vegan