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Author: Audrey @ Gluten-Free Vegan Love
PREP TIME: 20 MINS COOK/CHILL TIME: 2 HOURS READY IN: 2 HOURS 20 MINS
MAKES: 8-12 SERVINGS
into a thin 9" cake would work too.
INGREDIENTS
Base Ingredients:
1 cup almonds
2 tbsp coconut oil, liquified
3 soft medjool dates
1 tsp pure vanilla extract (or a small pinch of raw ground vanilla bean)
Cheesecake Filling:
2 cups raw cashews, presoaked for at least a few hours or overnight
6 tbsp coconut oil, liquified
juice of 1 lemon
1 tsp pure vanilla extract (or another pinch of raw ground vanilla bean)
cup liquid sweetener of your choice (I used maple syrup)
1 medium ripe banana
2 cups strawberries, hulled
Optional: extra strawberries for decorating
INSTRUCTIONS
Place all base ingredients into a food processor and process until a coarse
crumbly mixture forms. Transfer mixture into a springform pan and press down to
form a very thin base layer and edging. I worked my mixture a little higher up
the wall sides to create the rustic effect you see in the image. To get that,
be sure to spread it around evenly, but also thinly. Alternatively, you can
also forget about the edging and just press the entire mixture down evenly
along the base for a flat gluten-free cheesecake crust. Once the base is in
place, place the pan into the freezer while working on the next step.
Place all cheesecake ingredients into a blender (I find putting them in the
order listed helps them to blend easier), and process until the mixture is
smooth and uniform. You may need to pause and scrape the sides down or stir the
mixture a little to help it blend through if you're not using a high-speed
blender (I used my Vitamix for this recipe). Transfer the mixture into the
springform pan on top of the crust and spread it out evenly, smoothing out the
top.
Place the cheesecake back in the freezer and freeze for a 1-2 hours to allow it
to set. Then transfer the cake into the fridge, garnish with extra strawberries
on top if you'd like, and enjoy! Note: if you let this cake freeze fully,
you'll need to thaw it out a little to slice it as it gets very, very firm. If
you keep it in the fridge it should slice nice and easy. Enjoy!