Raw Vegan Strawberry Cheesecake

Recipe from Stephanie, Lassens Sample Captain


1 cup raw pecans

1/2 cup dried cranberries

1/4 cup organic dates

pinch of Himalayan pink salt

Filling (the pink layer)

2 cups raw cashews (soaked overnight in water)

4 tsp raw agave

1 1/2 tsp coconut oil

1/2 tsp organic vanilla extract

3 lemons (juiced)

1 1/2 cup packed sliced strawberries


1 cup cashews (soaked overnight in water)

1/2 water

2 Tbs raw agave

1 tsp organic vanilla extract

1/4 cup organic coconut oil

Method: Soak cranberries & cashews (separately) for 30 minutes (until cashews are soft) and drain. Place all ingredients for crust in processor or blender -blend well. Place in separate bowl and refrigerate. Repeat process for filling and topping (rinse and towel dry food processor in between blendings). Line crust evenly into a pie pan, pressing down edges to make a flat surface. Pour filling over crust (repeat smoothing process) followed by topping. Put in freezer until hard and serve. For extra flavor and presentation, top with thinning sliced strawberries and fresh mint!