Although there is no dairy in this recipe, it could have fooled me. The creamy cheesecake layer, made from soaked cashews and fresh berries, has just enough tanginess to mimic regular cheesecake. I used cacao nibs and shredded coconut as pretty toppings for the bites pictured in this post, but feel free to use chopped pistachios, grated dark chocolate, or anything else that strikes your fancy.
Preparation Note
Raw cashews need to be covered with water and soaked at room temperature for 3 to 4 hours
Ingredients
Crust
1 cups
rolled oats
¼ cups
raw almonds
¼ teaspoons
sea salt
2 tablespoons
unsweetened applesauce
1 tablespoons
raw honey
1 teaspoons
vanilla extract
Filling
¾ cups
raw cashews
soaked for 3 to 4 hours
1 cups
chopped
strawberries
2 tablespoons
raw honey
(or maple syrup)
1 tablespoons
freshly squeezed
lemon juice
1 teaspoons
finely grated
lemon zest
3 tablespoons
coconut oil
melted
Optional Garnish
raw cacao nibs
unsweetened shredded coconut