Raw Strawberry Cheesecake by Renee Lynn Walsh |
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Renee Lynn Walsh
Renee Lynn Walsh is a Raw Food Chef, Health Educator, Elements For Life Superfood Distributor, Licensed Massage Therapist and Elementary School Teacher living in Naples, Florida.
She began her own raw pie business, Renergy, in 2006 catering to a growing interest in raw foods in her community. In 2007, Renee decided to take her business to a more tropical location, and landed in south west Florida where she became a founding member of Team Rawkstar, a community of food conscious individuals passionate about helping others with their health.
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Raw Strawberry Cheesecake |
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Crust
1 cup macadamias
1 cup brazil nuts
6 - 8 medjool dates
Process nuts first in a food processor until small, then add dates until it sticks together when pressed between your fingers...don't over process, or it will become doughy.
Press firmly into a pie dish or better, a springform pan.
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Filling
2 1/2 cups cashews - soaked at least 3 hours or overnight
1/2 cup agave
1tsp vanilla
1/2 cup lemon juice - freshly squeezed
1/4 cup water
16 oz of strawberries
1/2 cup coconut oil
4 TBS Lecithin granules - find these at the health food store, they give the pie a great firm consistency, you may skip this step if you like, but the texture won't be as firm.
Method
Process the cashews until they turn doughy, add agave, lemon, water, vanilla and process until smooth.
Add lecithin.
Then slowly add strawberries, then coconut oil.
Process until smooth and creamy.
Pour it over the crust.
Let sit for at least 4 hours.
Optional sauce (coulis):
Save about 9 strawberries and blend them with 2 tbs agave and pour over the top of the pie.
Other Options
Omit the strawberries and you have Lemon Merigue Pie, substitute blueberries for a violet pie, add cacao nibs for a nutritious chocolate chip crunch, decorate with goji berries, blend cacao powder with agave for a chocolate sauce and most importantly HAVE FUN! Experiment!
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