3 Cups Pre-Soaked Cashews (I soak mine overnight)
1/4 Cup Honey
1/4 Cup Coconut Oil
1 tsp. Vanilla Extract
Juice of 1/2 of a Lemon
1/2 Cup Strawberry Puree (Strawberries and Sliced Kiwi – for topping)
Using your small food processor bowl and blade blend all cheesecake filling ingredients until smooth and set aside.
Using your large food processor bowl and blade process all crust ingredients until dough like consistency with visible chunks of nut.
Grease an 8×8 baking pan or glass dish with a healthy oil.
Press crust mixture evenly into baking dish.
Top with cheesecake filling using a spoon or spatula to make sure the filling is evenly distributed over the crust.
Drizzle strawberry puree over the top. Taking a knife swirl the strawberry until desired look is reached.
Cover with saran wrap and freeze overnight.
When you’re ready to serve, remove from the freezer, cut into squares and top with kiwi slices and strawberry slices.
Enjoy! Hebrews 13:2
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This blog post by Tisha Johnson Matthews, of Sweet Basil Farm & Gardens. Great recipe by damyhealth. Beautiful picture found on Pinterest. Special thanks to J. David Matthews, of Barnesville, Georgia for support and patience with all that I try and test.