I know I know – my posts are getting boring with just new raw recipes on them. But I can’t help it – once I share a picture of a new meal I make on Facebook and Instragram, everyone starts asking for recipe – and it’s my duty to give it!
So this Cheesecake is egg-free, wheat-free and diary-free. I made it 3rd time now, and every time I did it, I had a lot of good feedback, my own cousin wasn’t going to eat it, because he doesn’t eat shop bought cakes (and in his opinion this one looked liked from she shop!)… but eventually he gave in and said it was the best healthy pie ever!!
Well, I hope you like it. And please share it, so everyone can start making healthy deserts and start a healthier life!!
RAW SUMMER PIE (Strawberry cheesecake)
- 2 cups almonds or pecans
- ½ – 1 tablespoon coconut oil
- ¼ teaspoon vanilla extract or half of a vanilla bean
- 4-5 medjool dates, pitted
- Pinch of sea salt
- 2 cups cashews soaked 1-2 hours
- ¼ cup lemon juice
- ¼ – ½ cup honey
- ¾ cup fresh strawberries
- ¾ cup coconut oil, melted
- ¼ cup water
- 1 teaspoon vanilla extract or 1 vanilla bean
- ¼ teaspoon sea salt
- 1-2 cups sliced strawberries
Place almonds or pecans in food processor with the S blade until crumbled. Add coconut oil, sea salt and vanilla and pulse a couple of times. Add the dates last, one at a time and pulse until the crust bonds together when you squeeze in between your fingertips. If the crust doesn’t hold, add more dates (again one at a time). Press into oiled (with coconut oil) tart or pie pan. Chill in freezer for 30 minutes before adding the filling.
Blend all ingredients well in a blender. Pour part of the filling onto the pie crust (just enough to cover the bottom). Take some of the strawberries you cut up for the topping and scatter them on top of the filling. Pour the rest of the filling on top and place in freezer for 1-2 hours until firm. Decorate with the rest of your cut up strawberries.
This pie needs to be refrigerated to keep its firmness so make sure you keep it cold up until serving!