Raw Food Recipes + sauce

Strawberry Cheesecake Tart
RAW RECIPE (photos)
RAW RECIPE (photos)
RAW RECIPE (photos)




..............I buy strawberries for the kids when they're on sale, but as usual they don't get eaten as quickly as I would like. So I had a bunch of strawberries getting moldy on me so here is the result of the surviving berries. I think I did pretty good. This cheesecake is very rich, it's hard to eat more than one piece at a time. Serve it immediately after making, it gets soft very quickly. Any leftover cheescake should be put back in the freezer. I used a 4-inch springform pan for the small tart. STRAWBERRY SAUCE 2 pint-size baskets strawberries, cleaned and stems removed 1/4 c agave nectar 1/4 t sea salt Marinate strawberries in agave nectar and sea salt. Let marinate overnight in refrigerator for best results. Once marinated, the juice from strawberries will be in the bowl. In a blender, puree strawberries, adding strawberry juice 1/4 cup at a time, until you achieve a smooth consistency. Cover and briefly chill. CRUST 2 c almonds, soaked overnight 1 c Medjool dates, soaked for 1 hour 1/2 t organic vanilla extract 1/4 t sea salt In a food processor, combine almonds, dates, vanilla and sea salt. Press onto bottom and up the sides of an 10-inch tart pan. FILLING 3 c cashews, soaked for 1 hour juice of 1 lemon 2/3 c agave nectar 1/4 c water 2 t organic vanilla extract 1/4 t sea salt Mix cashews, lemon juice, vanilla, sea salt and agave nectar in a blender. Add water 1 tablespoon at a time to create a creamy consistency. Pour into crust and put in freezer for a couple of hours to chill. TOPPING1 pint strawberries, slicedTo complete cake, arrange strawberries on top of cake. Brush strawberries with sauce, immediately.DID YOU KNOW? One cup of sliced strawberries contains almost as much vitamin C as one cup of orange juice.

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Strawberry Cheesecake Tart + sauce