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Home of Gluten-Free Society › Forums › TRUE Gluten Free Recipes (No grains please) › Strawberry Cheesecake
Add to food processor: Add to food processor:
3/4 cup walnuts and 1 cup cashews
3/4 cup almonds The nuts should be soaked for at least 3 hours
** The nuts should be soaked rinsed well in a bowl of fresh water, and strained.
for atleast 3 hours; rinsed well Do this twice.
in a bowl of fresh water, and
strained. Do this twice. Puree with:
3/4 cup dates,pits removed 1 cup coconut oil, liquified
soaked for at least 3 hours, and Add alittle bit at a time, and let in puree for a minute
strained.(Do not soak a drier crust) in between.
3tbsp cinnamon Next add:
Puree: 1 1/2 cup coconut milk (not lite)
Add a couple tablespoons of the date 1/2 cup honey or agave
water if you need to. 1 tbsp vanilla extract
1 tsp strawberry extract (taste and add more if you like)
Using wet fingers, press into a springform
pan,lined with unbleached parchment paper Puree, pour into crust, refrigerate at least 8 hours in reach
on the bottom only. cheesecake consistency.
** Add fresh sliced strawberries after its chilled for about 2 hours.. Press them into the filling, or just spread them
on top when it's set (in 8 hours)
Makes one very large cheesecake, about 10 servings. For a smaller version, cut all the ingredients in half and use
a glass pie dish rather than a springform pan.
Thanks to Casey & Patricia Musser
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