Low Iodine Paleo No-Bake Strawberry Cheesecake
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Learn more →Ingredients
10 servings
For the crust
- 1 ½ cups raw almonds
- 1 cup medjool dates, pitted
- ¼ tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
For the filling
- 2 cups raw cashews, soaked in cold water for at least 4 hours, then drained and rinsed
- 1 can (13.5 oz) full-fat coconut milk
- ⅓ cup coconut oil, melted
- ¼ cup honey
- 2 tbsp maple syrup
- 3 tbsp fresh lemon juice
- 1 tsp pure vanilla extract
- ¼ tsp fine sea saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
For the strawberry topping
- 2 cups fresh strawberries, hulled and halved
- 2 tbsp honey
- 1 tbsp fresh lemon juice
For serving
- ¼ cup fresh strawberries, thinly sliced, for garnish (optional)
Instructions
- 1
Line the bottom of a 9-inch springform pan with a round of parchment paper. Place the almonds in a food processor and pulse 8–10 times until coarsely chopped — pieces should be roughly pea-sized, not a fine powder.
- 2
Add the pitted dates and 1/4 tsp sea salt to the food processor with the almonds. Process continuously for 30–45 seconds until the mixture clumps together and holds its shape when pressed between two fingers. If it crumbles, process for another 10 seconds.
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