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  • #7983
    Peter Osborne

    Crust: Filling:

    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 MusserSmile


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