Raw Lemon Strawberry Cheesecake with an Almond Crust

By Vegiegail

Ingredients

• Crust:
• 1 1/2 cups rolled oats (could use almonds or coconut, but I figured there were enough nuts in the rest of the pie)
• 3 Tbsp almond butter
• 1/2 tsp xanthum gum (or 1 Tbsp ground flax mixed with 3 Tbsp warm water)
• 2-3 Tbsp maple syrup
• 1 tsp almond extract
• 1/4 tsp salt
• Filling:
• 3 cups cashews (soaked for 4 hours and reserve liquid)
• 2/3 cup lemon juice
• 3/4 cup coconut oil warmed to a liquid
• 30 drops liquid NuNaturals Vanilla Stevia (or to taste)
• 1/2 tsp vanilla powder (or alcohol free vanilla)
• 2-3 Tbsp maple syrup
• 3 Tbsp liquid or granules of lecithin (can leave out, but it will not be quite as creamy)
• Strawberry Sauce:
• 1 cup defrosted frozen strawberries with juices
• 2 medjool dates

Details

Servings 8
Adapted from sweethealthyliving.com

Preparation

Step 1

Start with the crust. Pulse the rolled oats in the food processer until they are slightly broken (do not over-process). Add the almond butter, salt, xanthum gum or flax gel and process again. Next add the almond extract and slowly pour the maple syrup in while the food processer is running. Taste and adjust. The crust should just stick together when pressed between your fingers. If not, add 1 tablespoon of water. Press the crust into a 8 or 9 inch spring-form cheesecake pan (or just a regular pie plate). Make sure the crust is not too thick, it should go 1/3 of the way up the sides of the pan. Place the crust in the freezer while you make the filling.

Blend the strawberries and dates until completely smooth. Pour into a squeeze bottle. If the strawberries have lots of seeds, you may need to strain the sauce for it to come out smoothly, mine was fine without straining.

Blend the cashews with the warmed coconut oil, lemon juice, sweetener and vanilla. Add as much of the soaking liquid from the cashews as needed to blend completely smooth. If your lecithin is in granule form, grind it in a spice grinder before adding to the filling or use liquid lecithin. Blend the lecithin into the filling. Taste and adjust.
Pour half of the filling into the pie crust. Tap the pie on the counter to release any air bubbles. Dot the surface of the filling with the strawberry sauce and swirl the filling with a chopstick or knife. This part of the filling will not be visable, so it can be your trial run. Pour the remaining filling into the pie crust and again tap the pie and dot the top with the strawberry sauce. If you are using a regular pie plate you will have extra filling. Swirl the top and place in the freezer to set for 2 hours and then keep in the fridge until ready to serve. Serve the slices with extra strawberry sauce and sliced almonds if desired.