(I used raspberries instead)
"Sweet Gratitude: A New World of Raw Desserts" by Matthew Rogers & Tiziana Alipo Tamborra
Makes one 10-inch cheesecake
2 cups almonds
3 ounces date paste (weight)
1/4 tsp liquid vanilla
1/8 tsp sea salt
3 cups soaked cashews
4 cups strawberries (18 oz. weight)
3/4 cup almond milk
3/4 cup agave syrup
1/3 cup lemon juice
1 TBS liquid vanilla
1/4 tsp sea salt
3 TBS lecithin
1 cup coconut oil
1. Add to food processor the nuts, salt, vanilla, and half the amount of date paste.
2. Process all the ingredients until the crust starts to rise on the sides of the processor bowl. Stop the machine and mix with a spatula or spoon.
3. Repeat a few times until nuts are well broken down. Add remaining date paste and continue processing until mixture is consistent. The final result of the crust should be a mixture that can hold together with a gentle pressure and can be broken apart with a clean break.
4. Assemble the cheesecake pan with the bottom up (opposite the way it would normally be used with lip facing down.) This makes it much easier to serve. Lightly grease the entire inside of the pan with coconut oil.
5. Distribute crust evenly on the bottom of pan and lightly compact by hand. Set aside until ready to be filled.
1. Add to blender all the remaining ingredients except the coconut oil and lecithin.
2. Blend well until smooth and creamy (3-5 minutes)
3. Stop blending and add the lecithin and melted coconut oil.
4. Resume blending until oil and lecithin are well incorporated.
5. Pour filling into spring form pan with prepared crust.
6. Place in freezer to set for 1-2 hours or until middle of cheesecake is firm to the touch.
7. Remove spring form ring by inserting a non-serrated paring knife along the inside edge of pan. Open spring form, remove cheesecake, and decorate with fresh strawberry slices and serve!
Note: Cheesecake will keep for at least four days. Store covered in the fridge.