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| Gluten Free Roasted Strawberry Cheesecake |
| photo by recipe author |
Servings: 12
Preparation Time: 3 hours
Crust
- 2 cups strawberries, quartered
- 2 cups nuts, such as walnuts or almonds
- 1 cup dates, pitted
- 1 tablespoon coconut oil [2]
- 1/2 teaspoon sea salt [3]
Filling:
- 1/2 cups cashews [4], soaked overnight
- 1/2 cup sour cream
- 1/4 cup maple syrup [5]
- 2 tablespoons coconut cream concentrate [6]
- 2 teaspoons vanilla
- melted chocolate [7], if desired
Crust:
Preheat oven to 375 °F.
Place strawberry pieces on a baking sheet lined with parchment paper. Bake for about 15 minutes. Remove from oven and puree until smooth.
Meanwhile, in a food processor or blender, combine nuts, dates, coconut oil and salt for crust. Pulse until smooth. Spread into bottom of a 9″ spring form pan (or pie pan) and press flat.
Filling:
In a blender, combine soaked cashews, sour cream, maple syrup, coconut cream concentrate, and vanilla. Blend on high speed for at least 2 minutes or until completely smooth. Pour mixture into prepared crust.
Place dollops of strawberry puree on top of filling. Using a spoon or knife, carefully swirl the berry mix into the filling.
Place pan in refrigerator to chill for at least 2 hours or until ready to serve. Drizzle with a little melted chocolate if desired. Store in refrigerator.
Courtney from Columbus, KS won $50 for this recipe and photo! Submit your coconut recipes and photos here [8]!