So yes, this is a super rich and decadent treat, but honestly, one slice is very satisfying and will go a looong way! It is a special treat after all! 😉 I garentee you whoever you make this for will definitely be impressed (if they like cheesecake)… it was a winner around here! The strawberry sauce really makes the cake, so feel free to literally slather it all over the top after serving! 😉 The little heart swirls look cuter though…
Here ya go…
This recipe makes a BIG pie. You will need a spring-form pie pan
- 1 1/2 c rolled oats (could use almonds or coconut, but I figured there were enough nuts in the rest of the pie)
- 3 tablespoons almond butter
- 1/2 t xanthum gum (or 1 T ground flax mixed with 3 T warm water)
- 2-3 tablespoons maple syrup
- 1 teaspoon almond extract
- 1/4 teaspoon salt
- 3 c cashews (soaked for 4 hours and reserve liquid)
- 2/3 c lemon juice
- 3/4 c coconut oil warmed to a liquid
- 30 drops liquid NuNaturals Vanilla Stevia (or to taste)
- 1/2 teaspoon vanilla powder (or alcohol free vanilla)
- 2-3 tablespoon maple syrup
- 3 tablespoon liquid or granules of lecithin (can leave out, but it will not be quite as creamy)
- 1 c defrosted frozen strawberries with juices
- 2 dates
Start with the crust. Pulse the rolled oats in the food processer until they are slightly broken (do not over-process). Add the almond butter, salt, xanthum gum or flax gel and process again. Next add the almond extract and slowly pour the maple syrup in while the food processer is running. Taste and adjust. The crust should just stick together when pressed between your fingers. If not, add 1 tablespoon of water. Press the crust into a 8 or 9 inch spring-form cheesecake pan (or just a regular pie plate). Make sure the crust is not too thick, it should go 1/3 of the way up the sides of the pan. Place the crust in the freezer while you make the filling.
Blend the strawberries and dates until completely smooth. Pour into a squeeze bottle. If the strawberries have lots of seeds, you may need to strain the sauce for it to come out smoothly, mine was fine without straining.
Blend the cashews with the warmed coconut oil, lemon juice, sweetener and vanilla. Add as much of the soaking liquid from the cashews as needed to blend completely smooth. If your lecithin is in granule form, grind it in a spice grinder before adding to the filling or use liquid lecithin. Blend the lecithin into the filling. Taste and adjust.
Pour half of the filling into the pie crust. Tap the pie on the counter to release any air bubbles. Dot the surface of the filling with the strawberry sauce and swirl the filling with a chopstick or knife. This part of the filling will not be visable, so it can be your trial run. Pour the remaining filling into the pie crust and again tap the pie and dot the top with the strawberry sauce. If you are using a regular pie plate you will have extra filling. Swirl the top and place in the freezer to set for 2 hours and then keep in the fridge until ready to serve. Serve the slices with extra strawberry sauce and sliced almonds if desired.