Take this desert out of the freezer half an hour before you expect to eat it and don't forget to return it to the freezer when you're done. If it's for snacks rather than dinner, freeze in single portion sizes
Ingredients
Crust ingredients:
1½ cups cashew nuts
½ cup pitted dates
¼ cup dried, unsweetened coconut
1 pinch sea salt
White cheesecake filling ingredients:
3 cups cashews
¾ cup lemon juice
¾ cup agave or honey
¾ cup coconut oil
1 tablespoon vanilla
Up to a ¼ cup of water, as needed for blending
Fruit topping ingredients:
2 cups frozen strawberries
½ cup dates
Instructions
Sprinkle coconut into a large glass dish to serve as a base for your cheesecake.
In your food processor, place 1.5 cups of cashews, salt and dates, and blend to a crumbed consistency.
Pour into dish on top of coconut and press down to form a good, firm base.
Next, blend together the 'cheesecake filling, adding as little water as possible and as required to make your blender work. In the Thermomix you shouldn't need to add much water at all. This needs to be smooth and creamy in consistency.
Spread the mixture on top of the base.
Freeze for about an hour to allow it to firm up.
When you're ready for the last step, blend the berries and dates until they are nice and smooth. Pour this mixture on top and freeze again for another few hours at least.
Take out of freezer about half an hour before eating, so that it's still firm, but edible.
Nutrition Information
Calories: 349.0 Fat: 24.9 g Carbohydrates: 31.6 g Sugar: 18.7 g Sodium: 65.7 mg Fiber: 2.2 g Protein: 5.4 g Cholesterol: 0.0 mg
Recipe by Keeper of the Kitchen at https://www.keeperofthekitchen.com/2013/05/06/raw-strawberry-cheesecake/