Ingredients: |
Ingredients: Crust
3 heaping cups raw sliced almonds (11 oz, 310 g)
1/4 cup pure maple syrup (or agave)
1 teaspoon vanilla extract
Filling
2 heaping cups raw whole cashews (10 oz, 284 g)
1/2 cup pure maple syrup (or agave)
2 heaping cups strawberries (about 10 oz), plus extra for garnish
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1/8 teaspoon pure peppermint oil, not extract (found at any craft store like Michaels)
1 cup water or use plant milk for an even creamier version
1/4 teaspoon fine sea salt
Optional garnish
Crushed candy canes (5-6) and strawberries, omit candy cane if you want it 100% raw or avoid candy
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Directions: |
Directions:First prepare the crust. Add the almonds to a food processor and pulse until fine crumbs. Add the syrup and vanilla and pulse until it clumps together. It should hold when pressed between your fingers.
Grease a springform release pan on the bottom and sides for easy release later. Add the crust to the pan and press down flat and evenly on the bottom. Alternatively, you could use an 8x8 square pan. Just make sure to line the pan with plastic wrap hanging over the sides for easy removal.
I created a ring of crushed candy cane pieces on top of the crust, as you can see in the photo. But you don't need to and I wouldn't do it next time. It melted in the cheesecake and I found it unnecessary. You could press them up the sides if you wanted,after freezing. To crush them, I just added mine to a ziplock bag and pounded it with an ice cream scoop to break them up in small pieces, but not crumbs, for a more visual effect.
Add all the filling ingredients to a high powered blender and process until very smooth and creamy. Be very careful when measuring the 1/8 teaspoon peppermint oil, as it is very strong, and anymore would be too much. This amount was perfect. If you don't have a high powered blender (Vitamix, Blendtec, etc.) then soak the cashews in a bowl of room temperature water for 5 hours and drain and rinse, then proceed with steps. Pour filling over the crust.
Place in the freezer for several hours or overnight is preferred. When ready to serve, remove the cheesecake about 15 minutes or so before so you can release the springform pan. Don't let it sit out too long, or it will start to soften too much. It helps to gently push from underneath the pan. Garnish with thinly sliced strawberries and crushed peppermint, if desired, right before serving, not before freezing. Slice and serve. If you are using the square 8x8 pan, just pull the cheesecake out with the plastic wrap after it has sat out after the 15 minutes, slice and serve. Immediately place back in the freezer to retain it's shape, as it will soften. Cover with plastic wrap directly on top of the cheesecake to prevent ice crystals. |
This recipe for Raw Strawberry Peppermint Cheesecake is from