Pre-soak raw cashews at least 2 hours & drain.
- 0 - No cooking - this is a super yummy - RAW dessert!
6 - 8 servings
ALMOND-DATE PIE CRUST (gluten-free)
Line a round 9-inch spring form pan with parchment paper, and set aside. OR…
If you do not have a spring form pan, lightly grease a 9-inch pie dish with coconut oil.
Combine all crust ingredients except water in a high-quality food processor (not blender) until fine crumbles form. If mixture is too dry, add the water. Press the crust mixture into the prepared pan, then cover and freeze until ready to use.
This is a DELICIOUS gluten-free, raw pie crust will work well with any pie that calls for a gram cracker crust.
TOPPING: Blend strawberries with a little sweetener for sauce. If using a medley of frozen berries just set them out for a little while to defrost and mottle slightly (mush them up) to create a yummy berry sauce topping.
Combine all ingredients (including the 1/4 cup water) in a high-quality food processor or Vitamix and process for 6-7 minutes, stopping occasionally to scrape down the sides, the longer you blend this mixture, the "lighter" it becomes.
Taste and adjust sweetness, add a little more to suit your taste if you desire.
Pour into a prepared crust and freeze at least one hour before serving. Store the raw cheesecake in the freezer for up to 2 weeks.
Pie cuts well frozen, and tastes delicious right out of the freezer. Almost like eating ice cream!
I want to acknowledge and give credit for this recipe to Katie at “Chocolate Covered Katie!” She's amazing!