Lemon Cheesecake

img_3443Ingredients:

Crust:

  1. ¾ cup oats
  2. ¾ cup almonds or almond flour
  3. ¼ cup unsweetened coconut
  4. ½ cup medjool dates
  5. Pinch of salt
  6. 1 Tbsp water

Filling:

  1. 1 ½ cups raw cashews
  2. 1 Tbsp lemon zest
  3. ½ cup plus 2 Tbsps maple syrup
  4. ½ cup lemon juice
  5. ½ cup coconut oil, melted
  6. Pinch of salt

Topping:

  1. 2 ½ cups fresh or frozen(thawed) strawberries
  2. 2 Tbsp maple syrup or honey
  3. 1 tsp arrowroot powder
  4. 1 tsp vanilla extract

Directions:

Crust:

  1. Combine oats, almonds, and coconut in a food processor until the texture is somewhat like flour.
  2. While machine is still on, add dates one at a time, then add water and salt.
  3. Press mixture into the bottom of a pie plate or springform pan.

Filling:

  1. Add all ingredients into a high speed blender and blend until smooth.
  2. Pour on top of prepared crust and freeze for at least 4 hours.

Topping:

  1. Process strawberries in the food processor to preferred texture.
  2. Place in a medium saucepan and heat until boiling.
  3. Mix arrowroot powder into maple syrup in a small bowl.
  4. Pour this mixture into the now boiling strawberries.
  5. Turn the heat down and simmer for about 10 minutes until mixture thickens.
  6. Add vanilla extract.
  7. Refrigerate until serving.

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