PPK Raw Strawberry Cheesecake

PPK Raw Strawberry Cheesecake
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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 521.1
  • Total Fat: 41.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 5.5 mg
  • Total Carbs: 33.9 g
  • Dietary Fiber: 4.3 g
  • Protein: 10.4 g

View full nutritional breakdown of PPK Raw Strawberry Cheesecake calories by ingredient
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Number of Servings: 16

Ingredients

    Crust
    1 cup pecans
    1 cup almonds
    1/4 teaspoon salt
    4 medjool dates, pitted and chopped

    Filling
    3 cups raw cashew pieces, soaked overnight (or at least 3 hours)
    1/2 cup agave syrup
    1/4 cup water
    1/4 cup fresh lime juice
    1 teaspoon vanilla extract (alcohol free is preferred for raw desserts)
    32 oz strawberries (reserve 9 for decorating), hulled and halved - about 4 cups
    3/4 cup coconut oil, melted

    Raw Fluffy White Frosting Recipe
    1/2 cup raw cashew pieces, soaked overnight
    1/2 cup water
    2 tablespoons agave syrup
    1/2 teaspoon vanilla (alcohol free is preferred for raw desserts)
    1/4 cup raw coconut oil, melted

    Strawberry Coulis (Coulis is a fancy word for pureed sauce)
    2 cups chopped strawberries
    3 tablespoons agave syrup

    Lightly grease a 9 inch spring form pan with coconut oil and set aside.

    To prepare the crust, pulse nuts and salt in a food processor fit with a metal blade. When nuts are fine crumbs, add the dates and pulse until the dough holds together when squeezed between your fingers. Firmly press crust into the bottom of prepared cake pan. Set aside.

    To prepare the filling, pulse cashews in food processor until crumbly. Add agave, water, lime juice and vanilla and puree until very smooth, scraping down the sides with a rubber spatula to make sure you get everything. Feed the strawberries through the top of the food processor and puree until incorporated. The filling should turn a pretty pink. With the processor running, add the melted coconut oil in a steady stream.

    Pour the filling into the cake pan. It will look like a smoothie and youíll think no way it will set, but it will! Cover with plastic wrap and place in the fridge to set. Make sure itís level so that your cake doesnít come out wonky. Let set for at least 4 hours.

    Prepare the frosting in basically the same way as the cake. Pulse the cashews in the food processor until crumbly. Add the water, agave and vanilla and blend until smooth. With the food processor running, stream the coconut oil in through the top until combined. Pour into a bowl and cover with plastic wrap. Chill until set, about 2 hours.

    Prepare the sauce when youíre close to serving. Just mash the strawberries up with the agave until itís all red and syrupy.

    To assemble
    Release the cake from its springform prison. Use a mini scoop to place 8 mounds of icing around the perimeter of the cake and one in the center. Slice the tops off the reserved strawberries and gently smush them upside down into the frosting mounds. If you donít have a mini scoop, just use a spoon and make them as pretty as you can, theyíre gonna get smushed anyway.

    To serve, place some Strawberry Coulis on the plate and serve the cake over it. Dig in!

Directions



Number of Servings: 16

Recipe submitted by SparkPeople user WICKDVEGETARIAN.

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