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Dairy free, Gluten free, Sugar free, Sweets

RAW Strawberry lemon cheesecake

I found this years birthday cake at Raw Food Recipes! It was absolutely lovely and my guests had second helpings – a good sign!

    Crust
    1 cup Almond meal
    1/2 cup Dates
    1 tbsp Agave Nectar
    1 tblspFiltered Water
    1 tsp Cinnamon
    1 tsp Vanilla Powder
    Pinch of Celtic Sea Salt

To make the crust, process the dates in a food processor until they form one ball. In a large bowl add the almond meal, cinnamon, vanilla and dates and blend using your hands. Add the agave, water and salt and continue blending. Cover an 20cm spring form pan or other dish with cling film, press the crust into the bottom of the dish (using plastic glowes or a sheet of clingfilm, as the dough is quite sticky), be sure to create a hill at the edges.

    Filling
    1 1/2 cup Cashews
    1/3 cup Lemon juice
    1/4 cup Coconut Oil, melted
    1/4 cup Agave Nectar
    2 tbsp Filtered Water
    2 tbsp Almond or other Nut Milk
    1 tbsp Lemon zest
    1 tsp Vanilla powder

Add all the ingredients in a blender and blend until completely smooth. Pour the filling over the crust and smooth over the top to create an even surface.

    Strawberry Topping
    1 c upStrawberries, chopped
    1 tsp Agave Nectar
    1/2 tbsp Flax Meal (optional, to thicken)

Blend the strawberries and agave in a blender, very briefly. Spoon the Strawberry Topping over the top of the filling and smooth over the top. Let set in the fridge overnight. Garnish with strawberries and serve.

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Note: the crust was very sticky, next time I may try the filling over the more crunchy double chocolate crust from this recipe

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About Trudy

Newly married engineer trying to force variety into the diet by blogging about it...

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