Strawberry Ripple Almond Cheesecake
Ingredients
Crust
-
½
cup
raw almonds
-
½
cup
unsweetened coconut
-
¼
cup
old fashioned oats
-
1
cup
packed dates, pitted
-
pinch
flaky sea salt
Strawberry Cheesecake Filling
-
4½
cups
roughly chopped strawberries
-
½
cup
honey (or agave/maple if vegan)
-
juice of 1
lemon
-
2
cups
raw blanched almonds, soaked overnight
-
1
cup
Almond Breeze Unsweetened Original Almondmilk
-
½
cup
coconut oil
-
1
teaspoon
vanilla extract
-
fresh strawberries
for serving
Instructions
- Make the crust by combining the raw almonds, coconut, oats, dates, and salt in a food processor and pulse until finely chopped. Press into an 8-inch springform pan and freeze.
- Prepare the filling by boiling strawberries, honey, and lemon juice in a pot for 8-10 minutes until thickened. Let cool and puree in a blender.
- Drain soaked almonds and blend with almond milk, coconut oil, and vanilla until smooth. Mix in ¾ of the strawberry puree.
- Spread the almond cream over the crust, swirl in the remaining strawberry puree, cover, and freeze until firm for 1-2 hours. Remove 10 minutes before serving.
Nutrition Facts (estimated)
Servings
8
Calories
581
Total fat
30g
Total carbohydrates
64g
Total protein
12g
Sodium
50mg
Cholesterol
0mg
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