top of page
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
-
Place the walnuts, cashews or pecans in food processor and mix for 1 minute
-
Add in the coconut flakes, Agave Nectar & sea salt and pulse until you achieve a chunky texture
-
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
-
Place the soaked cashews into the food processor and pulse for 1 minute
-
Add in the remaining wet ingredients and pulse together
-
Next, we want to add the dry ingredients to the wet ones inside of the food processor
-
You want to blend for 1-2 minutes until it is smooth and creamy
-
Pour the filling mixture into the spring form pan and pat sides to even out mixture
-
Slice 5-10 strawberries and fan them over the cake
-
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
-
Overnight Soaking: Soak cashews overnight in a lidded jar or bowl filled with water
-
Quick Soaking: Boil cashews for 15 minutes and let cool before using
bottom of page