Rawtastic Strawberry Cheesecake

January 19, 2017

All of these ingredients are in their raw state and come directly from the earth, no processing, just pleasure! Another bonus? This delicious dessert requires no cooking necessary! Just mix and layer. Voila...cheesecake!

Mantra: Eating from the earth is my 'diet.'

*Antioxidant, *Phytochemicals, *Healthy Fats

Prep: 30 mins
Cook: 3 hrs 30 mins
Yields: 20 Slices

Ingredients

For the base crust

3 1/2 cup walnuts

11 soft dates (seedless)

1 tablespoon water

1/4 teaspoon salt

For the cashew cheesecake filling

1/2 cup lemon juice (approx 2 large lemons)

3 cups cashews, soaked in water for 3 hours

3/4 cup maple syrup (or raw honey)

3/4 cup coconut oil, melted

1 tablespoon pure vanilla extract

1/8 teaspoon salt

For the strawberry cashew cheesecake filling

1/4 cup lemon juice (approx one large lemon)

3 cups cashews, soaked in water for 3 hours

3/4 cup maple syrup

3/4 cup coconut oil, melted

1 tablespoon pure vanilla extract

1/8 teaspoon salt

2 cups strawberries

2 tablespoons water

For the toppings

1/2 cup walnuts

20 strawberries, sliced medium thickness (approx 1/8 – 1/4 inch)

Directions

1One cake tin (9 to 12 inch is good)

2Make the base crust. In a bowl or blender, combine the crust ingredients, walnuts, dates, water and salt. Mix until a moist dough has formed. It should be dry enough to hold together. Turn the base mixture into a cake tin so it covers the bottom completely. Set aside.

3Make the cashew cheesecake filling, put all the ingredients in a powerful blender like the Vitamix, and blend filling is very smooth and light in texture. There should be no chunks at all. Pour the filling into prepared crust.

4Add your first layer of toppings, use half of the sliced strawberries and place them on the cheesecake. Sprinkle with 1/4 cup walnuts. Then set in the freezer while you make the strawberry cashew cheesecake filling!

5Make the strawberry cashew cheesecake filling, put all the ingredients in a powerful blender like the Vitamix, and blend filling is very smooth and light in texture. There should be no chunks at all. Pour the filling onto your cheesecake.

6Finish layering sliced strawberries over the top of the cheesecake, sprinkle with the remaining 1/4 cup walnuts. Now it is ready to eat! It will be soft and luscious! Or set it in the fridge for a few hours to set firm. It will be hard in the freezer after 5 hours.

This is not only a dessert, but a meal and provides the body with high doses of nutrition, antioxidants and protein. Eat it soft as soon as it’s made or refrigerate it so it’s firm.

Extra fun tip: When you freeze this it’s like an ice cream cake!

Recipe & Photo by: Liana Werner-Gray, author of The Earth Diet

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