Cheese less Strawberry Cheesecake Kids Love!
2 cups almonds
3 oz date paste
1/8 tsp almond extract
1/8 tsp sea salt
Add all ingredients to the food processor except use only one half of the date paste.
Process all ingredients until the crust starts to rise on the sides of the processor.
Repeat a few times until nuts are broken down.
Add remaining date paste and continue processing until mixture is consistent.
Lightly grease a cheesecake pan with coconut oil.
Press crust evenly on the bottom of the pan.
Strawberry Filling
3 cups soaked cashews (must be soaked overnight)
4 cups strawberries
3/4 cup of coconut based milk (So Delicious or Rice Dream Brand)
3/4 cup of agave nectar
1/3 cup of lemon juice
1/4 tsp salt
3 tablespoons of sunflower lecithin
1 cup coconut oil
1 tablespoon vanilla
Blend all ingredients except coconut oil and sunflower lecithin.
Blend them well until smooth and creamy (at least 5 minutes).
Add lecithin and MELTED coconut oil.
Blend all ingredients until smooth.
Pour filling into crust.
Refrigerate for 6-8 hours.
Garnish with fresh strawberries.
Just curious what the sunflower lecithin is for?
It ensures that fats and liquids stay mixed and do not separate. (So you do not get oil on top) I used sunflower in this recipe to try it instead of soy lecithin for those who want to avoid soy.