Raw Strawberry Cheesecake

Filled with raw food goodness, this is easily one of the best (and easiest) cheesecakes you’ll ever taste!

Ingredients

Crust
• 3 Tablespoons raw cacao powder
• 1 cup raw pecans
• 1 cup raw macadamia nuts
• ¼ cup dates, pitted
• ¼ cup raw coconut flakes

Filling
• 3 cups cashews, soaked 1-4 hours
• ¾ cup fresh lemon juice
• 1 cup raw agave nectar
• ¾ cups raw coconut oil
• 1½ teaspoons vanilla extract (not strictly raw - omit if desired)
• ½ teaspoon salt

Sauce
• 1 bag frozen strawberries, defrosted
• ½ cup dates

Special Materials - spring form pan

Instructions

1. Process all crust ingredients except coconut flakes in a food processor until fine and crumbly.
2. Place coconut at the bottom of a spring form pan.
3. Place crust mixture on top of coconut and press down firmly with your hands.
4. In a blender or processor, blend all filling ingredients until creamy smooth.
5. Pour filling over crust and put in freezer until firm.
6. Remove from freezer about an hour before serving.
7. Combine sauce ingredients in processor. Blend well, then pour over cheesecake. Serve and enjoy!

Yields 6-8 Servings

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