Strawberry Cheese Cake

Strawberry Cheesecake with spoon and fork

For the Crust:

1 tbsp.  raw honey

¾ cup blanched almond flour

½ cup  coconut palm sugar

3 tbsp. coconut flour

½ cup arrowroot starch

¼ tsp. sea salt

1 egg

1 tbsp. butter or coconut oil

½ tsp. pure vanilla extract

For the Cheesecake Filling:

2 cups raw cashews, soaked for 2 hours in warm water

¾ cup full fat coconut milk

1 egg

2 tbsp. arrowroot starch

1 tsp. fresh lemon juice

1 tsp. vanilla extract

¼ cup maple syrup

 For the Strawberry Topping:

3 cups fresh strawberries, sliced (divided)

1/ 4 cup raw honey

Juice from 1 lemon


 For the Crust:

Preheat the oven to 375 degrees F. Lightly grease an 8inch pie pan with butter or coconut oil.

In a food processor, combine almond flour, coconut palm sugar, coconut flour, arrowroot starch and salt. Blend until well combined.

Add egg, coconut oil and vanilla extract to flour mixture. Blend to combined.

Evenly spread mixture into the prepared pie pan. Bake for 12-15 minutes, until golden.

Remove pan from oven and let cool.

For the Cheesecake Filling:

Discard the cashew soaking water.

Add all of the ingredients in a food processor. Blend on high until creamy — this will take a few minutes. If you still see little pieces of cashew, keep blending. The constancy will become smooth and creamy.

Spread filling over cooled pie crust.

Place in refrigerator and chill for 20 minutes before adding the strawberry topping.

For the Strawberry Topping:

Arrange 1½ cups of the sliced strawberries over the top of the cheesecake filling.

Place remaining strawberries, honey and lemon juice into a food processor. Blend until smooth.

Pour strawberry sauce evenly over the cheesecake.

Place cheesecake back into the refrigerate and chill for an additional 20 minutes before serving.