Ingredients
Scale
- 1 1/2 cups raw cashews
- 2/3 cup pecans
- 8–10 Medjool dates
- 2 heaping cups fresh strawberries
- 1/2 cup oat milk
- 1/4 cup pure maple syrup
- 1/4 cup unsweetened coconut flakes
- 1/4 teaspoon kosher salt
- 3 tablespoons coconut oil (at room temperature)
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup filtered water
- 2 tablespoons coconut sugar
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon freshly squeezed lemon juice
Instructions
- Soak cashews in boiling water for 1.5 hours; then drain.
- For the crust, blend pecans and dates in a food processor until crumbly. Press into the bottom of a springform pan.
- In a blender, combine soaked cashews, oat milk, maple syrup, coconut oil, and lemon juice; blend until smooth.
- Pour the filling over the crust and freeze for 4-6 hours.
- Prepare strawberry sauce by simmering strawberries with water and sweeteners until soft; blend if desired.
- Serve chilled with strawberry sauce on top.
- Prep Time: 30 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 250
- Sugar: 15g
- Sodium: 45mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg