8 hours 30 minutes
- 2 cups Hazelnuts (raw)
- 1 cup Pitted Dates
- 1/4 cup Coca Powder
- 1/4 cup Coconut Oil (divided)
- 1/2 tsp Sea Salt
- 2 cups Cashews (raw, soaked overnight, rinsed)
- 1 cup Canned Coconut Milk (full fat)
- 3 tbsps Lemon Juice
- 1/3 cup Maple Syrup
- 2 cups Strawberries (chopped)
- 1 tsp Vanilla Extract
- Preheat oven to 325o
- Add the hazelnuts to a baking sheet and transfer to the oven. Bake for ten to 12 minutes, until toasted and fragrant. Transfer to a clean kitchen towel and shake vigorously to remove the skins.
- Transfer the hazelnuts, dates, cocoa powder, half the coconut oil, and salt to a food processor. Blend on high until the mixture comes together and is finely chopped.
- Add the dough to the bottom of a springform pan. Spread the dough evenly with your hands or with the bottom of a cup. Set aside.
- Add the drained cashews, coconut milk, lemon juice, maple syrup, strawberries, vanilla, and remaining coconut oil into a blender. Blend on high until completely smooth and creamy.
- Pour the cheesecake mixture on top of the crust. Smooth it out with a spatula, then transfer it to the freezer to set overnight, or for about eight hours. Let soften a little before slicing and enjoy!
Leftovers: Refrigerate covered or in an airtight container for up to five days. Freeze for up to three months.
Serving Size: An eight-inch springform pan was used for 12 servings. One serving is equal to one slice of cheesecake.
Additional Toppings: Top with extra sliced strawberries.
Short on Time: Soak the cashews in boiled water for at least 10 minutes.
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