Raw Strawberry Cheese Cake
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Medjool dates pitted
150 g cashews
<g class="gr_ gr_70 gr-alert gr_gramm gr_inline_cards gr_run_anim Style multiReplace" id="70" data-gr-id="70">tbsp / half</g> lemon juice
Start making the cake the evening before by putting the cashews is a bowl and covering them with water. You need to soak them overnight.
Put the almonds in the blender and pulse until they are coarsely ground.
Add the dates and coconut oil in the blender and pulse until the crust mixture is sticky and starts to form a ball.
Press the crust mixture into a bottom of a cake tin (18 cm) and place it in the freezer to wait for the filling to be prepared.
Drain and rinse the cashews and put them in cleaned blender with all the rest of the ingredients. Pulse until the filling mixture is smooth and silky.
Pour the filling over the crust, cover the tin with cling film and place it back in the freezer for at least 4 hours or in the fridge overnight.
You can cut the cooking time with hours by soaking the cashews in hot water for an hour. Pour the water over the nuts boiling. The cake will not be raw anymore, though.
Raw Strawberry Cheese Cake https://thequeenofdelicious.com/en/raw-strawberry-cheese-cake/