Walnut Crusted Strawberry Cashew Cake

 

 

 

Prep Time: 15-20 minute

Freeze time: 2 hours

Total: 2 hours 20 minutes

Serves: 8-10 Hungry People

 

Ingredients For Crust

  • 2 ½ cups of finely chopped walnuts (can be replaced with pecans)

  • ½ cup of dried unsweetened coconut flakes

  • ⅓ cup of agave nectar or maple syrup

  • ½ tsp, of sea salt


 

Ingredients For Filling

 

  • 2 cups of soaked cashews (see chefs notes for soaking)

  • 1 cup or 8 ounces of strawberries

  • ½ cup of Agave Nectar or Maple Syrup

  • 6 Tbsp. of unrefined coconut oil

  • 3 Tbsp. of lemon juice

  • 3 Tbsp. of coconut milk

  • 1 tsp. pure vanilla extract


 

Tools

 

  • Food Processor or Blender

  • 1 Mixing Bowl

  • Measuring Cups/Spoons

  • Small Paring Knife

  • Spring Form or Cheesecake pan


 

Instruction for Crust

 

  1. Place the walnuts, cashews or pecans in food processor and mix for 1 minute

  2. Add in the coconut flakes, Agave Nectar & sea salt and pulse until you achieve a chunky texture

  3. Transfer the mixture to your Cheesecake pan and pat down to form the crust (Making sure an even thickness is achieved) set aside for later

 

Instruction for Filling

 

  1. Place the soaked cashews into the food processor and pulse for 1 minute

  2. Add in the remaining wet ingredients and pulse together

  3. Next, we want to add the dry ingredients to the wet ones inside of the food processor

  4. You want to blend for 1-2 minutes until it is smooth and creamy

  5. Pour the filling mixture into the spring form pan and pat sides to even out mixture

  6. Slice 5-10 strawberries and fan them over the cake

  7. Place in the freezer for 2 hours or until the Cheesecake is firm

 

Storage

 

Best stored in a freezer in a sealed container, Remove 15 minutes before serving. Best served cold

Chefs Tips

 

  1. Overnight Soaking: Soak cashews overnight in a lidded jar or bowl filled with water

  2. Quick Soaking: Boil cashews for 15 minutes and let cool before using

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