Raw Vegan Chocolate Strawberry Cheesecake

Hi friends!

You NEED to try this recipe! So delicious, so easy, and without a bunch of added junk!

If you give this recipe a try, comment below and let me know what you think!

Crust:

- 1 C. Raw Hazelnuts

- 2 Tbsp Cocoa powder

- 2 Tbsp Maple syrup

- 3 Tbsp Coconut oil, melted

- Pinch of pink salt

Filling:

- 1 C. Raw cashews, soaked overnight then drained

- 3/4 C. Coconut cream

- 2 Tbsp Coconut oil

- 1/4 C. Maple syrup

- 1 tsp. Vanilla (or 1/2 of a vanilla bean)

- Pinch of pink salt

Directions:

1) Place raw cashews in a jar and fill with water. Place the jar of cashews in the fridge overnight.

2) Put all crust ingredients into a food processor or high-speed blender and blend on high until hazelnuts are broken down into small pieces and you can easily pack the mixture together.

3) Line an 8.5x4.5 loaf pan with parchment paper. Press crust into the bottom of your lined pan and place in the freezer while you prep your filling.

4) Put all filling ingredients into your blender and blend on high until smooth and creamy.

5) Pour filling over top of the crust and cover the top with fresh strawberries. Place back in the freezer for a minimum of 4 hours.

TIP:

Pull cheesecake out of the freezer an hour or so before serving so it has a chance to soften a little.

ENJOY!