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A raw vegan strawberry cheesecake with tangy lime accent to underscore the richness of the macadamia base filling. Sure to be a crowd pleaser. Gluten-free.
INGREDIENTS
*Make sure ALL ingredients are at room temp before starting — important!
Crust:
- 1 cup raw almonds
- 3 soft medjool dates, pitted
- 1 tbsp maple syrup (or agave, coconut nectar, brown rice syrup, yacon, etc.)
Filling:
- 1½ cups macadamia nuts, presoaked and strained (cover with water overnight or with boiling water for 15 mins for a quicker version to soften the nuts, then strain)
- 9 tbsp maple syrup (or agave, coconut nectar, brown rice syrup, yacon, etc.)
- 5 tbsp coconut oil, liquified
- 7 tbsp lime juice
- zest of 1 lime (optional, for extra zing)
- 1 tsp pure vanilla extract
- ¼ tsp salt
- 1 cup fresh strawberries (or if using frozen, make sure they are thawed out to room temp)
Extra Strawberry Layer:
- 1 cup more fresh strawberries
- 1 tbsp coconut oil, liquified
Optional Decorative Toppings:
- Use any toppings of choice, such as fresh strawberries or other berries. I used freeze-dried strawberries, dried lavender, dried rose petals, and jasmine flowers on mine.
INSTRUCTIONS
Please visit unconventionalbaker.com for full instructions.
