i got this recipe from april's mother, cherrie, this summer and had every intention of sharing it and completely forgot. :) a co-worker recently asked if i had any non-dairy dessert recipes and it reminded me...why, yes, i do! i have never liked cheesecake (not sure why...i know i don't like cheese but cheesecake isn't very cheesy is it?) so i don't know if this actually tastes like cheesecake, but it is super yummy anyway!
crust:
in a food processor blend 2 cups pecans or walnuts into small pieces.
add ¼ teaspoon salt, ¼ teaspoon vanilla, 1 cup dates (soaked about 5 minutes to soften), ¼ cup ground flax seeds
blend until turns into ball and be careful not to blend too long.
spread in pie pan.
filling:
3 cups cashews (soaked for at least 1 hour)
½ cup lemon juice
¾ cup agave
¼ cup coconut butter (optional)
1 teaspoon vanilla
½ teaspoon sea salt
in a food processor, blend all ingredients. you want the mixture to be thick but you can add a small amount of water to help in the mixing process.
i try to stay away from the water but sometimes it’s so thick the machine needs a little bit of help. blend until extremely smooth. pour mixture on top of crust. remove air bubbles by tapping the pan on counter top.
topping:
2 cups frozen strawberries (or seasonal berries)
1 cup pitted dates (soak for 10 minutes)
¼ cup almond milk
blend all ingredients until smooth. pour over filling.
freeze cake for several hours or until firm. remove from pan and serve while slightly frozen.
No comments:
Post a Comment