Now that Thanksgiving has passed, the cookie baking, spiked holiday eggnog drinking and dessert obsessing begins. And if you are a victim to gluten, this time of year is starting to become torturous. I feel you. I usually avoid gluten 90%, but after visiting with three different types of doctors for a peculiar rash, it sounds like I need to commit to a gluten free diet 110%. I am still not convinced that that is what my body is reacting to, but I need to feel like I am doing something to stop my incessant scratching.
So I have my tunes playing (It is a Frank Ocean kind of week), I am laying in bed enjoying my three day weekend and I am sharing a bomb gluten free raw strawberry cheesecake recipe. I shared it with friends, family, and coworkers. Everyone loved it. It tastes quite similar to cheesecake, but it is fairly guilt free and it does not leave your stomach twisting and stretching the limits of your pant buttons. Who can say no to that?!
*Do note that you can substitute strawberry out for any kind of berry according to your preference.
Prep (Do this the day before you make these)
Soak your cashews in water the night before.
Soak your dates in water the night before or an hour before.
Gluten Free Vegan Raw Strawberry Cheesecake
½ Cup Raw Almonds
¼ Cup Raw Pecans
¼ Cup Raw Cashews
4 Medjool Dates (pitted and chopped)
½ Cup Shredded Coconut
2 Tablespoons Date Water
Place dates in a glass of water for at least an hour. Take the dates out of the water and set aside. Refrigerate the date water. Place nuts in a food processor and pulse until ground into fine crumbs. Add the dates and coconut. Coat muffin pans with coconut butter or earth balance. Press the nut-date mixture into the muffin holders. (Doing it over I would use the back of the muffin pan as they would be much easier to take out!) Press mixture evenly and place in freezer for two hours.
½ cup Raw Cashews (soaked over night)
1 Cup Strawberries
2 Tablespoons Date Water
2 Pumps of Liquid Stevia (or other sweetener of choice)
Pinch of Salt
1 Tablespoon Raw Coconut Butter (melted)
Remove cashews from water and add to food processor. Pulse cashews until finely ground. Add remaining ingredients except for the coconut butter. Gradually pour the melted coconut butter into the food processor and pulse until the mixture is consistently smooth and creamy.
Remove crusts from muffin pans and spoon strawberry mixture into the crusts. Freeze strawberry cheesecakes for at least an hour. Garnish with berries. Fill your tummies happy.