Raw Vegan Strawberry Cheesecake

This Raw Vegan Strawberry Cheesecake is so rich and creamy that you’ll barely notice that it isn’t the real thing.

Crust:
1 ½ cups Organic Shredded, Unsweetened Coconut
2 cups Pecans

5 Organic Medjool Dates (pitted)

¼ cup Organic Raw Agave

Cheesecake Filling:
3 cups Cashews
1 Lemon (juiced)

¾ cup Organic Raw Agave
¾ cup Organic Coconut Oil1 ½ tbsp Vanilla

Topping:
2 cups Frozen Strawberries
4 Organic Medjool Dates (pitted)
2 tbsp Organic Raw Agave

Directions:

1. Combine all Crust ingredients in a food processor.  Blend until mixture clumps together (approximately 3 min)
2. Spoon crust into a 9″ glass pie dish & firmly press down with a spatula
3. Combine all Cheesecake Filling ingredients in a high speed blender.  Blend until creamy then pour into the pie crust
4. Place in freezer for 1 hour.  In the meantime, blend topping ingredients in a high speed blender and set aside.
5. Cut pie, pour topping & serve.

Tip: Store in freezer but cut the entire pie first.  To defrost, take out pie 15 minutes before serving or longer depending on desired consistency.

Dietary Considerations:

• Cashews are high in magnesium, phosphorus & pack a serious protein punch.

• Coconut oil is an amazing emollient, and can be used for everything from dry skin to baking in vegan cupcakes. It is a fantastic anti-inflammatory agent, prevents high blood pressure & diabetes.

Tagged as: Cashew, Coconut Oil, Medjool Dates, Raw Vegan Dessert, Raw Vegan Strawberry Cheesecake, Vegan Cheesecake