Raw Strawberry Chocolate Cheesecake

 

Yield: 18 

Crust

  • 4 dates, soaked until soft

  • 1 1/2 cups dried unsweetened coconut

  • 1/4 cup cacao powder

  • 1 tablespoon agave or liquid sweetener of choice

  • 1 tablespoon coconut oil, softened

  1. Place all ingredients in food processor and pulse until well combined.

  2. Pat firmly into 7-inch spring form pan. I use this one: Spring Form

 

Filling

  • 3 cups soaked cashews

  • 1/3 cup water

  • 1/4 cup coconut oil

  • 1/4 cup agave or liquid sweetener of choice

  • 1 teaspoon vanilla

  • 3 cups diced strawberries

  • 1/2 cup unsweetened, dried coconut 

  • Pinch salt

  1. Place all the ingredients except  the strawberries. Blend until smooth.

  2. By hand, stir in the strawberries.

  3. Pour filling over crust, top with optional coconut and ganache. Chill for 6-8 hours or overnight.

  4. Pop in the freezer for 1/2 hour before slicing to firm a little further

Chocolate Ganache

  • 1/4 cup raw agave nectar

  • 2 tablespoons coconut oil, melted

  • 1/4 cup cacao

  1. Whisk all ingredients together until smooth and glossy.

  2. Dip spoon in ganache and add to top of pie.

Enjoy!

Radiantly Alessandra