A decadent dessert that’s good for you? Whaaaa…?
written by Mykey Skipp, Lassens Art Director
Our Sample Captain Stephanie strikes again!
We’ve come to expect nothing but the best from this gal!
And with the spring season so close at hand, this creation couldn’t have happened soon enough!
Lo and behold…
Raw & Vegan Strawberry Cheesecake
1 cup raw pecans
1/2 cup dried cranberries
1/4 cup organic dates
pinch of Himalayan pink salt
Filling (the pink layer)
2 cups raw cashews (soaked overnight in water)
4 tsp raw agave
1 1/2 tsp coconut oil
1/2 tsp organic vanilla extract
3 lemons (juiced)
1 1/2 cup packed sliced strawberries
1 cup cashews (soaked overnight in water)
1/4 cup water
2 Tbs raw agave
1 tsp organic vanilla extract
1/4 cup organic coconut oil
Method: Soak cranberries & cashews (separately) for 30 minutes (until cashews are soft) and drain. Place all ingredients for crust in processor or blender -blend well. Place in separate bowl and refrigerate. Repeat process for filling and topping (rinse and towel dry food processor in between blendings). Line crust evenly into a pie pan, pressing down edges to make a flat surface. Pour filling over crust (repeat smoothing process) followed by topping. Put in freezer until hard and serve. For extra flavor and presentation, top with thinly sliced strawberries and fresh mint!
Thanks Stephanie, you mad woman you! 🙂