Guilt-Free Raw Lemon Strawberry Cheesecake

• Vegetarian
• Gluten free

• Produce

  • 1 Date
  • 1 Lemon
  • 3/4 cup Strawberries, frozen

• Canned Goods

  • 1 tbsp Coconut milk

• Condiments

  • 1 tsp Honey, raw

• Baking & Spices

  • 1/2 tsp Arrowroot powder

• Oils & Vinegars

  • 1 tsp Coconut oil

• Nuts & Seeds

  • 1/2 cup Cashews
  • 1/2 cup Pecans

• Liquids

  • 1/2 tsp Water

Found on physicalkitchness.com

Description

Ingredients

• ½ cup pecans
• 1 teaspoon coconut oil
• 1 date
• ½ cup cashews
• 1 lemon
• ½ teaspoon raw honey
• 1 tbsp coconut milk (the thick cream at the top of the can)
• ¾ cup frozen strawberries, thawed (about 10-12 small berries)
• ½ teaspoon arrowroot powder
• ½ teaspoon water
• ½ teaspoon raw honey

Directions

• Soak ½ cup cashews in water overnight
• Combine pecans, melted coconut oil, and the date in a mini chopper or small food processor. Pulse until well combined
• Divide the mixture in half and press into two ramekins to create the bottom crust
• Drain the soaked cashews and place in a food processor or blender
• Add raw honey, coconut milk, and lemon juice
• Pulse until well until the mixture becomes a very thick cream then spoon the mixture into the ramekins
• Place in the refrigerator at least 30 minutes
• Thaw the frozen strawberries
• Combine arrowroot powder and water. You can use cornstarch if you do not have access to arrowroot powder
• Place the strawberries, raw honey, and arrowroot powder/water mix into a blender or food processor Blend until well combined and pour over the chilled cashew mixture
• Refrigerate for at least 30 minutes before serving or keep in the refrigerate a few days
• *Optional - for a more solidified cheesecake, place in the freezer for one hour. Thaw slightly to soften strawberry topping before serving