Strawberry Cheesecake
by Chef Bliss (Jeff Rose), Nattural Zing
Filling
1 C. Fresh Strawberries.
3/4 C. Coconut Oil (melted to liquid or soft)
1/2 C. Cashews
1/2 C. Lemon Juice
1/2 C. Coconut Palm Sugar
by Chef Bliss (Jeff Rose), Nattural Zing
Filling
1 C. Fresh Strawberries.
3/4 C. Coconut Oil (melted to liquid or soft)
1/2 C. Cashews
1/2 C. Lemon Juice 1/2 C. Coconut Palm Sugar
1/3 C. water
Crust
1 1/2 c Almonds
1 1/2 c Dates, pitted
Directions
Filling
1. Blend strawberries, coconut oil, cashews
and lemon juice in a high-powered
blender. Use a spatula to work mixture
into blade. As the mixture warms
up, it will blend together.
2. Add coconut palm surgar and blend briefly until
mixed. Pour into crust, smooth with
spatula. Refrigerate or freeze for 4
hours.
Crust
Almonds
and dates in a food
processor well. Press into pie plate
Crust
1 1/2 c Almonds
1 1/2 c Dates, pitted
Directions
Filling
1. Blend strawberries, coconut oil, cashews
and lemon juice in a high-powered
blender. Use a spatula to work mixture
into blade. As the mixture warms
up, it will blend together.
2. Add coconut palm surgar and blend briefly until
mixed. Pour into crust, smooth with
spatula. Refrigerate or freeze for 4
hours.
Crust
Almonds
and dates in a food
processor well. Press into pie plate
Comments