A fantastic cheesecake loved by everyone.
CRUST
2 c pecans or walnuts
1/4 tsp salt
1/4 tsp vanilla
1/4 c ground flax
1 c dates, soaked about 5 minutes to soften
CHEESE FILLING
3 c cashews soaked at least 1 hour
1/2 c lemon juice
3/4 c coconut butter, optional
1 tsp vanilla
1/2 tsp sea salt
1/2 c agave
TOPPING
2 c frozen strawberries
1 c dates soaked 10 min
1/4 c almond milk
CRUST
Blend the pecans in the food processor to small pieces
add the rest and blend until it turns into a ball.
Be careful not to blend too long.
Place into a spring form pan, or any large pie plate, can also use a 9X11 pan
CHEESE FILLING
blend all until very smooth. You want it to be very thick so add only small
amounts of water if too thick to process. Press on top of crust
TOPPING
blend and pour over cheese
freeze until firm
serve slightly frozen