Summer Strawberry Cheesecake

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Recently I was asked to participate in a digital potluck, hosted by Naked Coconuts . If you haven’t tried Naked Coconut products, some of my favourites are:

  • virgin coconut oil (used in this recipe)

  • MCT oil (especially blended into coffee)

  • Soy-Free Teriyaki Sauce: Chili Garlic

  • Soy-Free Teriyaki Sauce: Sesame Ginger

I chose to create a delicious dessert that featured Naked Coconut virgin coconut oil. But I wanted to make something that was light & summery, using all wellth approved ingredients that checked all the boxes:

  • gluten free

  • dairy free

  • egg free

  • vegan

  • refined sugar free

  • grain free (optional)

oh, and it obviously had to taste delicious. What I love about this raw cashew cheese cake is that it is made whole foods, it’s completely guilt free & nourishing for you mind and body. What more could you ask for?


what you’ll need:

for the base

  • 1/4 cup soaked dates, pits removed

  • 2 tbsp Naked Coconuts Virgin Coconut Oil

  • 1 cup gluten free oats (OR almond flour)

  • 1 tsp cinnamon

  • 1 tsp vanilla extract

for the filling

  • 2 cups raw cashews, soaked*

  • 1 can of full fat coconut milk*

  • 1/4 cup pure maple syrup

  • 1 tsp vanilla extract

  • 2 cups fresh strawberries

the steps:

  1. Place your full fat coconut milk in the refrigerator.

  2. To soak the dates, bring a pot of water to a boil. add the dates, turn of the heat, place the lid on the pot and allow them to soak for 10 minutes. The dates should be nice an soft. Once the dates have softened, drain the water and place them in a high speed food processor. Be sure that All of the pits have been removed.

  3. To soak the cashews, you can let them sit in water over night, or you can place them into a pot of hot water & allow them to sit for approximately 10-15 minutes. This method will speed up the process.

  4. Add the remaining ingredients to the food processor and process until the mixture forms somewhat of a dough-like consistency. The crust mixture should stick together when you pinch it between your fingers.

  5. line a pie dish with parchment paper. I used a round pie dish so I cut a circle out of the parchment paper to line the bottom, as well as some longer pieces that I placed in to an ‘X’ to help life the raw cheese cake out.

  6. Transfer the crust mixture to the lined baking dish. Press down the crust so that it is evenly distributed. Place in the freezer to chill & harder, approximately 20 -30 minutes.

  7. Drain the cashews from the hot water & add them to a high speed blender. remove the coconut milk from the refrigerator & open the bottom of the can. Scoop out all of the solid white coconut cream & add to the blender. Place the remaining coconut liquid to the side. Add the remaining ingredients to the blender. Blend until smooth! If you find that the mixture is too thick, add 1-2 tbsp of the remaining coconut liquid to help thin it out.

  8. Remove the crust from the freezer & pour the filling on top. Use a spatula to evenly smooth it out. Place the cashew cake back in the freezer to chill for 5-8 hours.

  9. 20-30 minutes prior to serving, remove the summer strawberry cheesecake from the freezer to allow it to thaw. Garnish with additional sliced strawberries, slice & enjoy!