Indulge in the guilt-free delight of this no-bake raw strawberry coconut cheesecake. Made with wholesome ingredients, it's vegan, paleo-friendly, and bursting with fruity goodness.
Ingredients: 2 cups raw cashews, soaked overnight. 1 cup shredded coconut. 1 cup pitted dates. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1/4 cup coconut milk. 1 teaspoon vanilla extract. 1 cup fresh strawberries, sliced. 1/4 cup coconut cream, for topping. Fresh strawberries, for garnish.
Instructions: In a food processor, blend soaked cashews, shredded coconut, pitted dates, melted coconut oil, maple syrup, coconut milk, and vanilla extract until smooth. Press the mixture into the bottom of a lined cake pan, creating an even crust layer. Place sliced strawberries on top of the crust layer. Refrigerate the cheesecake for at least 4 hours or until set. Before serving, spread coconut cream over the top and garnish with fresh strawberries.
Prep Time: 20 minutes
Cook Time: 0 minutes
catherine lenderi












