Raw Vegan Strawberry Cheesecake

I don’t know about you but Christmas isn’t Christmas without berries and a cheesecake. This is the perfect way to blend the both, and its vegan, and its gluten free! We modified this favourite from the Post Punk Kitchen and we love it.

It’s the perfect Christmas crowd pleaser!

Crust
1 cup pecans
1 cup almonds
1/4 teaspoon salt
4 medjool dates, pitted and chopped

Filling
3 cups raw cashew pieces, soaked overnight

1/2 cup maple syrup
1/4 cup water
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
4 cups of fresh strawberries plus more for decorating

1 tablespoon of Radiance BerryGreens
3/4 cup coconut oil, melted

Lightly grease a 9 inch spring form pan with coconut oil and set aside.

To prepare the crust, pulse nuts and salt in a food processor. When nuts are fine crumbs, add the dates and pulse until the dough holds together when squeezed between your fingers. Firmly press crust into the bottom of prepared cake pan. Set aside.

To prepare the filling, pulse cashews in food processor until crumbly. Add maple syrup, water, lemon juice and vanilla and puree until very smooth, scraping down the sides with a rubber spatula to make sure you get everything. Feed the strawberries through the top of the food processor and puree until incorporated. Add in the Berry Greens powder –  the filling should turn a pretty pink. With the processor running, add the melted coconut oil in a steady stream.

Pour the filling into the cake pan. It will look like a smoothie and you’ll think no way it will set, but it will! Cover with plastic wrap and place in the fridge to set. Make sure it’s level so that your cake doesn’t come out wonky. Let set overnight or for at least 4 hours.

To assemble

Release the cake from its spring form pan. Slice up your additional strawberries and arrange on top. You can dust with icing sugar if you please