Paleo Dairy-Free Strawberry Cashew Cake

Published on September 28, 2017 | By |
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    • Prep Time
    • Minutes
    • Yield
    • 1 cake

Jackie’s tips:

*You will need to plan ahead for this recipe since you have to soak the cashews, but it is so worth it!
*Cashew creme makes a great thickener not only for cheesecake, but for soups and sauces.
*If you don’t have a high speed blender like a Vitamix you will need to stir and blend several times to get the cashews smooth for a nice consistency for your cake.

** This recipe was adapted from a Paleo Grubs recipe.

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Ingredients

  • The Crust:

  • 1 cup almonds
  • 1 cup walnuts
  • 8 pitted Medijool dates
  • 2 TBSP unsweetened coconut flakes
  • Pinch of salt

  • The Filling:

  • 3 cups raw whole cashews soaked
  • 1/4 cup coconut oil melted
  • 1/4 cup fresh squeezed lemon juice
  • 1/4 cup honey
  • 1 tsp organic vanilla extract
  • 1/4 tsp sea salt
  • 1 1/2 cup organic strawberries
  • 1/2 cup sliced strawberries for decorating cake (optional)
  • 1 cup love (not optional)

Instructions

  • 1. Place 3 cups of cashews in a large bowl and cover with cold water. Add 2-3 inches extra water and cover and refrigerate overnight.
  • 2. Place pitted dates in a bowl of warm water to soak for 10 minutes. Rinse and set aside
  • 3. Prepare a 9 inch springform pan with coconut oil spray and parchment paper (cut circle to fit bottom of pan)
  • 4. Place the walnuts and almonds into a food processor and pulse until finely ground
  • 5. Add dates, coconut flakes and salt and pulse until combined.
  • 6. Press the crust mixture in an even layer into the springform pan and then transfer to the freezer to chill
  • 7. Drain and rinse the cashews and place into a high speed blender with coconut oil, lemon juice, honey, vanilla and salt. Blend until it has a smooth consistency
  • 8. Add strawberries and blend until smooth
  • 9. Remove crust from freezer and pour strawberry filling on top of the chilled crust. Smooth out the strawberry filling until it is even on crust
  • 10. Place plastic wrap over the top of the pan so it doesn't touch the filling and place in freezer for two to three hours before serving.
  • 11. Remove cheesecake about 15 minutes before cutting and serving.
  • 12. If desired, place sliced strawberries on top of the cake before serving
  • 13. You can refreeze or store in the refrigerator for up to 4 days

Instructions

  • 1. Place 3 cups of cashews in a large bowl and cover with cold water. Add 2-3 inches extra water and cover and refrigerate overnight.
  • 2. Place pitted dates in a bowl of warm water to soak for 10 minutes. Rinse and set aside
  • 3. Prepare a 9 inch springform pan with coconut oil spray and parchment paper (cut circle to fit bottom of pan)
  • 4. Place the walnuts and almonds into a food processor and pulse until finely ground
  • 5. Add dates, coconut flakes and salt and pulse until combined.
  • 6. Press the crust mixture in an even layer into the springform pan and then transfer to the freezer to chill
  • 7. Drain and rinse the cashews and place into a high speed blender with coconut oil, lemon juice, honey, vanilla and salt. Blend until it has a smooth consistency
  • 8. Add strawberries and blend until smooth
  • 9. Remove crust from freezer and pour strawberry filling on top of the chilled crust. Smooth out the strawberry filling until it is even on crust
  • 10. Place plastic wrap over the top of the pan so it doesn't touch the filling and place in freezer for two to three hours before serving.
  • 11. Remove cheesecake about 15 minutes before cutting and serving.
  • 12. If desired, place sliced strawberries on top of the cake before serving
  • 13. You can refreeze or store in the refrigerator for up to 4 days
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About Chef

Jackie

I am a Nutritional Therapy Practitioner and I also have my Health Coach certification from the Institute of Integrative Nutrition. I have studied nutrition and wellness for 16 years and ...