Updated: Jul 27
Well, almost, lol. It's really a creamy dreamy frozen strawberry dessert, but it's really good and so much lower in calories and unhealthy fats than the other versions out there. Now you can have your "cheesecake" and eat it too!
7 soft medjool dates, pitted and chopped*
1 cup raw cashews, almonds, or hemp seeds for nut free
1 cup rolled oats
2 cups frozen strawberries
6 soft medjool dates, pitted and chopped*
3/4 cup raw cashews, soaked, or 1/2 cup cashew butter
1/4-1/2 cup unsweetened plant milk
1 tablespoon lemon juice
2 teaspoons vanilla extract
Extra strawberries to decorate the top
Soak cashews for 2-3 hours or longer or fast soak in boiling water for about 10 mins.
Add the crust ingredients to a food processor or high speed blender** and blend on low speed until combined. Drizzle in 1-2 tablespoons of water if needed and scrape sides a few times to keep things moving.
Press crust into a parchment paper lined springform pan and chill.
In the meantime, drain and rinse cashews, if using. Blend** filling ingredients on high until smooth and creamy and pour on top of the crust. Knock the bottom of the pan on the counter a couple of times to release air bubbles.
Cover well with a layer of non stick wax paper or saran wrap and then heavy duty aluminum foil and freeze overnight or till set. Decorate with strawberries and/or other fruit in a pretty design.
Thaw for a few minutes before serving. Enjoy L'chvod Yom Tov and please let me know how it comes out.
*Soak dates for 10 mins in boiling water if hard. **Great place to use the Vitamix!
Note: Cashews have the most neutral flavor, but feel free to substitute with any other nuts or seeds.
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