xoxo Gluten Free Vegan Strawberry Cheesecake xoxo

Anyone who knows me knows I LUUUUUUURVE me some strawberries... and this cake is to die for and so relatively easy to make !!! I must give credit where credit is due.. this was found on www.glutenfreeveganlove.com ...Ahmayzing!! :D

Base Ingredients:

• 1 cup almonds

• 2 tbsp coconut oil, liquified

• 3 soft medjool dates

• 1 tsp pure vanilla extract (or a small pinch of raw ground vanilla bean)

Cheesecake Filling:

• 2 cups raw cashews, presoaked for at least a few hours or overnight

• 6 tbsp coconut oil, liquified

• juice of 1 lemon

• 1 tsp pure vanilla extract (or another pinch of raw ground vanilla bean)

• 1/4 cup liquid sweetener of your choice (I used maple syrup)

• 1 medium ripe banana

• 2 cups strawberries, hulled

• Optional: extra strawberries for decorating

Directions:

1. Place all base ingredients into a food processor and process until a coarse crumbly mixture forms. Transfer mixture into a springform pan and press down to form a very thin base layer and edging. I worked my mixture a little higher up the wall sides to create the rustic effect you see in the image. To get that, be sure to spread it around evenly, but also thinly. Alternatively, you can also forget about the edging and just press the entire mixture down evenly along the base for a flat gluten-free cheesecake crust. Once the base is in place, place the pan into the freezer while working on the next step.

2. Place all cheesecake ingredients into a blender (I find putting them in the order listed helps them to blend easier), and process until the mixture is smooth and uniform. You may need to pause and scrape the sides down or stir the mixture a little to help it blend through if you’re not using a high-speed blender (I used my Vitamix for this recipe). Transfer the mixture into the springform pan on top of the crust and spread it out evenly, smoothing out the top.

3. Place the cheesecake back in the freezer and freeze for a 1-2 hours to allow it to set. Then transfer the cake into the fridge, garnish with extra strawberries on top if you’d like, and enjoy! Note: if you let this cake freeze fully, you’ll need to thaw it out a little to slice it as it gets very, very firm. If you keep it in the fridge it should slice nice and easy. Enjoy!