STRAWBERRY LIME MACADAMIA CHEESECAKE


A raw vegan strawberry cheesecake with tangy lime accent to underscore the richness of the macadamia base filling. Sure to be a crowd pleaser. Gluten-free.

INGREDIENTS
*Make sure ALL ingredients are at room temp before starting — important!

Crust:
  • 1 cup raw almonds
  • 3 soft medjool dates, pitted
  • 1 tbsp maple syrup (or agave, coconut nectar, brown rice syrup, yacon, etc.)


Filling:
  • 1½ cups macadamia nuts, presoaked and strained (cover with water overnight or with boiling water for 15 mins for a quicker version to soften the nuts, then strain)
  • 9 tbsp maple syrup (or agave, coconut nectar, brown rice syrup, yacon, etc.)
  • 5 tbsp coconut oil, liquified
  • 7 tbsp lime juice
  • zest of 1 lime (optional, for extra zing)
  • 1 tsp pure vanilla extract
  • ¼ tsp salt
  • 1 cup fresh strawberries (or if using frozen, make sure they are thawed out to room temp)


Extra Strawberry Layer:
  • 1 cup more fresh strawberries
  • 1 tbsp coconut oil, liquified


Optional Decorative Toppings:
  • Use any toppings of choice, such as fresh strawberries or other berries. I used freeze-dried strawberries, dried lavender, dried rose petals, and jasmine flowers on mine.


INSTRUCTIONS
Please visit unconventionalbaker.com for full instructions.

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