Gluten-Free, Roasted Strawberry Cheesecake
Servings: 12
Preparation Time: 3 hours
Ingredients:
Crust
- 2 cups strawberries, quartered
- 2 cups nuts, such as walnuts or almonds
- 1 cup dates, pitted
- 1 tablespoon coconut oil
- 1/2 teaspoon sea salt
Filling:
- 1/2 cups cashews, soaked overnight
- 1/2 cup sour cream
- 1/4 cup maple syrup
- 2 tablespoons Coconut Cream Concentrate
- 2 teaspoons vanilla
- melted chocolate, if desired
Directions:
Crust:
Preheat oven to 375 degrees F.
Place strawberry pieces on a baking sheet lined with parchment paper. Bake for about 15 minutes. Remove from oven and puree until smooth.
Meanwhile, in a food processor or blender, combine nuts, dates, coconut oil, and salt for crust. Pulse until smooth. Spread into bottom of a 9-inch springform pan (or pie pan) and press flat.
Filling:
In a blender, combine soaked cashews, sour cream, maple syrup, Coconut Cream Concentrate, and vanilla. Blend on high speed for at least 2 minutes or until completely smooth. Pour mixture into prepared crust.
Place dollops of strawberry puree on top of filling. Using a spoon or knife, carefully swirl the berry mix into the filling.
Place pan in refrigerator to chill for at least 2 hours or until ready to serve. Drizzle with a little melted chocolate if desired. Store in refrigerator.
Courtney from Columbus, KS, won $50 for this recipe and photo! Submit your coconut recipes and photos here!
