Strawberry Pretzel Salad
Ingredients
The crust
-
1½
cups
grain-free salted pretzels
-
¼
cup
melted refined coconut oil
-
1
tablespoon
maple syrup
The cheesecake filling
-
1
cup
raw cashews, soaked and drained
-
13.5
ounces
coconut cream
-
¼
cup
melted refined coconut oil
-
¼
cup
maple syrup
-
1
teaspoon
vanilla extract
-
¼
teaspoon
Diamond Crystal kosher salt
The strawberry Jell-O topping
-
1
tablespoon
gelatin
-
1
cup
strawberry juice
-
2
tablespoons
honey
-
½
pound
fresh strawberries, hulled and thinly sliced
Instructions
- Preheat the oven to 375°F.
- Crush the pretzels and mix with melted coconut oil and maple syrup.
- Press the mixture into a greased 8x8-inch baking dish and bake for 10 minutes.
- Cool the crust on a wire rack.
- Blend soaked cashews, coconut cream, melted coconut oil, maple syrup, vanilla, and salt until smooth.
- Chill the filling, then pour it onto the cooled crust and freeze for at least 6 hours.
- Bloom the gelatin in water, then heat strawberry juice and honey until simmering.
- Whisk in the bloomed gelatin and cool to room temperature.
- Arrange sliced strawberries on the frozen filling and pour the gelatin mixture on top.
- Chill until the top layer solidifies, about 4 hours.
Nutrition Facts (estimated)
Servings
9
Calories
427
Total fat
34g
Total carbohydrates
30g
Total protein
6g
Sodium
0mg
Cholesterol
0mg
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