Ingredients
- 1 1/2 cups raw cashews
- 1 1/4 cups raw almonds
- 3/4 cup organic granulated sugar
- 1 (13.5-oz.) can coconut cream
- 1/4 cup melted and cooled coconut oil
- 1 1/4 cups pitted Medjool dates
- Zest and juice of 1 lemon
- 1/4 tsp. sea salt
Instructions:
- Put cashew nuts in a saucepan and cover with 5 cm of water. Bring to boil, reduce heat and simmer until tender, about 20 to 25 minutes. Drain, rinse with cold water, and let dry on parchment paper.
- Put the almonds, dates, and salt in the food processor. Blend for 2 minutes until everything is well mixed. Pour almond and date mixture into the prepared pan and press down evenly.
- Combine the cashew nuts, coconut cream, sugar, coconut oil, lemon peel, and juice in the food processor; blend until smooth. Pour the cashew mixture over the almond shell and freeze it for about 5 hours until it is firm.
- As soon as the cheesecake feels firm, spread the So Delicious Dairy Free Cocowhip topping and garnish with fresh strawberries.