Happy 4th of July!

Today, I celebrated with a few amazing friends, close family, and a couple of recipes out of my own cookbooks, launching August 1st!!

​I'm seriously so excited! If you'd like to, you can pre-order them and save $10 by clicking here.

​Today I made the roasted sweet potatoes, sprouted quinoa and spicy peanut sauce. 

It was delish!!​

And then we had this incredible raw strawberry cheesecake for dessert!

Best part is, it's gluten-free, dairy-free, sugar-free, and even vegan-style too!​

I hope you like it!

If you make it, let me know what you think!!

Thanks!

Keep it real,

Strawberry Cheesecake
Gluten-free, dairy-free, sugar-free cheesecake <3
Prep Time
20minutes
Passive Time
3-7hours
Prep Time
20minutes
Passive Time
3-7hours
Ingredients
Crust
Filling
  • 2cups cashewssoaked
  • 2 lemonsjuiced
  • 1/2cup raw honey
  • 1/2cup coconut oil
  • 1/4tsp ground pink Himalayan salt
Topping
  • 2cups strawberriesfresh or frozen
Instructions
  1. Soak your walnuts and cashews separately in filtered water with 2 tsp. pink Himalayan salt each for 4 hours. To do this, put them in large glass jars, and fill with filtered water and salt. This will remove the phytic acid, improve nutrient bioavailability and make them more digestible. This step is optional for most, but highly recommended for sensitive tummies!
  2. Rub your 2 tsp. coconut oil on a glass pie dish, so the crust won’t stick to it.
  3. Rinse off your walnuts, and place them in a food processor with the 2 tsp raw honey. Blend until it won’t blend anymore, about 3-4 minutes. Scrape the sides down as necessary.
  4. Push your walnut crust down on the pie pan and flatten. Should squish it flat enough to line the sides of the dish with the crust. Place the dish in the freezer while you make the filling.
  5. Rinse off your soaked cashews, and put in the blender with the rest of the filling ingredients. Blend until completely smooth, scraping down the sides as necessary. If you didn’t soak your cashews, then you’ll need to add about 1/4 cup filtered water to the blender, or it will be too chunky.
  6. Pour the filling evenly in the glass pie pan, and smooth it out with a spoon. Put the dish back in the freezer.
  7. Add the strawberries to the blender and blend until completely pureed. Pour on top of the cheesecake and smooth out evenly with a spoon. Put back in the freezer.
  8. Let the cheesecake freeze for at least 2-3 hours, or more. I like to keep it in the freezer, and bring it out to defrost for about 20 minutes before eating. Can also be eaten frozen (my daughter is not very patient! Wonder where she gets that from?! Lol). Top with fresh sliced strawberries, blueberries, bananas, or anything else you like!