Go Shorty!

Sam and his dad don’t eat sweets as often as I do (they’re crazy right?)…but, when they do eat something sweet, it is usually a huge slice of cheesecake. Cheesecake is wonderful, but it’s really hard to find a vegan cheesecake that isn’t made with nuts. My difficult journey searching for nut-free cheesecakes forced me to create my own and here is what I came up with! A raw, gluten-free, nut-free, vegan, strawberry shortcake ‘cheesecake’!

Strawberry Coconut Shortcake ‘Cheesecake’ Recipe

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Ingredients

Filling:

  • 1 Tsp Nutritional Yeast
  • 3/4 Package of Coconut Meat.
  • 1 Cup Strawberries.
  • 1/2 Tbsp Maple Syrup.
  • 1 Tsp Vanilla.
  • 1/2 Tsp Cinnamon.
  • Zest of 1/2 Lemon.

Crust:

  • 1 Tbsp Date Syrup.
  • 1 Tsp Cinnamon.
  • 1 Cup Pumpkin Seeds.
  • 1 Cup Dates.
  • 1/2 Cup Hemp Hearts.

Directions

Filling:

  •  In a food processor blend up the coconut meat
  •  Chop Strawberries. Blend in food processor with coconut meat
  • Add in lemon juice, vanilla, and maple syrup
  • Add in Cinnamon
  • Add in Nutritional Yeast
  • Refrigerate

Crust:

  • Soak Medjool dates overnight.
  • Chop 1 cup of dates and blend in vitamix
  • Chop 1 cup of pumpkin seeds and blend.
  • Add in hemp hearts.
  • Add in date syrup & cinnamon.

Cheesecake:

  • Line a circular cake pan with parchment paper .
  •  Pour in the crust mixture & flatten
  • Pour in the filling & smooth it out.
  • (optional) Top with strawberries.
  •  Freeze until the cake sets (ours took about two hours).
  • Let sit for 30 minutes, cut, & serve.
  • Enjoy.

 

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