A Fit and Delicious Summer Dessert: sRAWberry Cheesecake

Since July is finally here, I thought it would be fitting to share one of my favorite summer treats!  It's a twist on a strawberry cheesecake, but it is 100% raw and vegan (there is NO cream cheese in this & NO CREAM CHEESE = HAPPY TUMMY).  The end result?  A sweet, creamy and tart pie that tastes almost like a strawberry shortcake.  It's that good!  Plus, it's packed with protein, fiber, and vitamin C!  Try it out and tell me what you think... 

Mila’s stRAWberry Cheesecake

Ingredients for the crust:

1 c. almonds or dehydrated almond pulp

1 c. pecans or walnuts

¼ c. ground flaxseeds

½ tsp. vanilla

Ingredients for the “cheese” filling:

3 c. cashews

1 c. dates or figs, soaked for 10 min. in water

½ c. fresh lemon juice

¼ c. almond milk

1 tsp. vanilla

½ tsp sea salt

Ingredients for the topping:

2 c.  strawberries

1 c. pitted dates or figs, soaked for 10 min. in water

¼ c. almond milk

Directions:

For crust:  Place all nuts in processor and pulse til finely chopped.  Add dates, flaxseeds, salt, and vanilla and process til mixture forms a ball.  Turn out onto a 8” pie pan and press mixture into a crust.

For filling:  Drain dates and place into processor.  Add cashews , lemon juice, milk, vanilla and sea salt.  Process til completely smooth and creamy, adding 1 tsp. water at a time, if necessary, to thin mixture to desired consistency.  Pour into crust.

For topping:  Place strawberries, dates, and milk in processor and blend til smooth.  Pour over filling.

Freeze cheesecake for 2 hours until firm.  Remove from freezer and place in refrigerator until you’re ready to eat it.