STRAWBERRY LIME MACADAMIA CHEESECAKE

A raw vegan strawberry cheesecake with tangy lime accent to underscore the richness of the macadamia base filling. Sure to be a crowd pleaser. Gluten-free.

INGREDIENTS

*Make sure ALL ingredients are at room temp before starting — important!

Crust:

• 1 cup raw almonds
• 3 soft medjool dates, pitted
• 1 tbsp maple syrup (or agave, coconut nectar, brown rice syrup, yacon, etc.)

Filling:

• 1½ cups macadamia nuts, presoaked and strained (cover with water overnight or with boiling water for 15 mins for a quicker version to soften the nuts, then strain)
• 9 tbsp maple syrup (or agave, coconut nectar, brown rice syrup, yacon, etc.)
• 5 tbsp coconut oil, liquified
• 7 tbsp lime juice
• zest of 1 lime (optional, for extra zing)
• 1 tsp pure vanilla extract
• ¼ tsp salt
• 1 cup fresh strawberries (or if using frozen, make sure they are thawed out to room temp)

Extra Strawberry Layer:

• 1 cup more fresh strawberries
• 1 tbsp coconut oil, liquified

Optional Decorative Toppings:

• Use any toppings of choice, such as fresh strawberries or other berries. I used freeze-dried strawberries, dried lavender, dried rose petals, and jasmine flowers on mine.

INSTRUCTIONS

Please visit unconventionalbaker.com for full instructions.

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