Strawberry “Cheese” Cake

I found this recipe on an online paleo site called, Paleo Grub.  It isn’t strictly cheesecake since it has no dairy, no gluten, no animal-derived foods–just lots of nuts.  Although the original recipe called it cheesecake, I think it is simply a good dessert on its own without trying to be anything else.  I’ve tampered with the original recipe to improve the crust. This vegan, gluten-free, dairy-free pie shaped dessert is easy to make and yummy.

Strawberry “Cheese” Cake

2 cups raw cashews (soak overnight)

1 cup raw almonds

14 pitted dates

1/2 tsp. coconut oil

5 Tblsp fresh squeezed lemon juice

1/3 cup honey

1 tsp. vanilla

1/2 cup coconut oil

2 cups fresh strawberries (or blueberries or raspberries or peaches)

Soak cashews overnight in enough water to cover.

In a food processor or strong blender, crush almonds to large grind coffee size.  Add dates and 1/2 tsp coconut oil, blend again until thoroughly mixed.  Press into the bottom of a pie plate or round pan.

Drain cashews and process or blend with lemon juice and honey until smooth.  Add vanilla and coconut oil, blend again until thoroughly mixed and very smooth.  Add strawberries.  Blend again until thoroughly integrated.  Pour mixture on top of almond mixture crust.  Smooth top.  Chill in freezer for 2 hours.

Don’t leave in freezer too long as it will be too hard to eat.  Put leftovers into fridge.  Put in freezer for 30 minutes before eating again.  Enjoy.