Easy Vegan Strawberry Cheesecake

Best, no bread, easy, veggie strawberry strawberry steak! Refined sugar-free, palio, raw, creamy, healthy and addictive! A cheese-free cheese cake will make you think it is not healthy! Rich and soft fresh fruit flavored and incredibly creamy texture!

INGREDIENTS
Filling

• 1 1/2 cup raw cashews
• 1/2 cup full fat coconut milk Use the solid "cream" part of the coconut milk that has surfaced to the top. Do not use the liquid. Make sure it's room temp.
• 1/2 cup maple syrup Room temp.
• 2 tablespoons coconut milk Room temp.
• 1/4 cup coconut oil melted
• 2 teaspoons vanilla extract
• 1/4 teaspoon sea salt

Crust

• 1 cup raw pecans
• 1/2 cup medjool dates
• Strawberry Topping
• 1/4 cup strawberry preserves

INSTRUCTIONS
crust

• In a food processor, mix the ingredients of the crust until the dough sticks together and be soft. Do not confuse it too much! The crust is better if it has a fairly rough texture.
• Cover the 8 "x 8" baking dish with baking paper. Press the crust dough into the baking dish and set it aside.

fill

• Start with cashew nuts in boiling water for about an hour until soft. Once the cashew nuts are soft, drain the water.
• In the food processor, mix the cashew nuts until the pulp becomes.
• Heat maple syrup and coconut oil on the burner to room temperature. Slowly add the warm maple syrup and dissolved coconut oil to the cashew nuts during the mixture. Mix this mixture until it is perfectly smooth!
• Heat the coconut milk to room temperature (if stored in a cool place). Then mix with a cashew mixture.
• Add the vanilla and salt to the filling and mix until the mixture is 100% smooth. Then pour the filling on the crust.

Additions

• Mix the strawberries in the blender or the processed food until it becomes a bright red liquid.
• To make vortices, pour four diagonal lines of strawberry liquid onto the cheese cake. Then take the toothpick and pull it vertically over the top of the cheese pie. As you do this, it pulls the strawberries preserved in a retro style.
• Freeze the cheese cake until it becomes solid. Eating is still soft enough, so do not worry about freezing it for a long time. The freezing times vary depending on the type of refrigerator, but I recommend freezing for 3-5 hours.

To get the full recipe visit original recipe: paleoglutenfree
Sorry to make you click a link for the recipe, but know I’m grateful for you.

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