Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups raw pecans
  • 3 pitted dates
  • 2 tbsp coconut oil
  • 1/8 tsp sea salt
  • 1 1/2 cups raw cashews (soaked for at least 4 hours and drained)
  • 1 1/2 cups chopped strawberries
  • 1/3 cup full fat coconut milk (or any other non dairy milk of your choice)
  • 1/3 cup maple syrup (or more, to taste)
  • 2 tbsp fresh lemon juice
  • 1 tsp pure vanilla extract
  • Optional: Sliced strawberries (for topping)

Instruction

  • Line an 8x8 pan with parchment paper.
  • Place all ingredients for the pecan crust in a food processor and blend just until it becomes a sticky dough. 
  • Press the dough into an even flat layer on the prepared pan. 
  • Transfer to the freezer while you make the cheesecake filling. 
  • Combine all ingredients for the filling, except sliced strawberries, in a high powered blender and blend until smooth and creamy. 
  • Taste to add more maple syrup if you prefer. 
  • Take the out pan from the freezer, and pour the filling mixture over the crust.
  • Use a spatula to flatten out the filling in an even layer. 
  • If using, add sliced strawberries on top of the filling. 
  • Freeze for at least 4 hours or until firm.
  • Remove from the freezer and let it thaw for 5 minutes before slicing into 16 squares with a sharp knife. 
  • Store in the freezer for up to 2 weeks, and thaw at room temperature for 5-10 minutes before serving.