(Paleo, gluten-free, dairy-free, no refined sugar)
Servings: 12
Ingredients
For the crust
3/4cuppitted dates
3/4cuppecansor other nuts
2/3cupshredded or dessicated coconut
1tspcinnamon
For the filling
2cupscashewssoaked in water for at least 4 hours, drained and patted dry
1cupcoconut cream
1/4cupcoconut oilroom temperature
1/2cupmaple syrup
1/4cuplemon juice
1tspvanilla
For the swirl
2cupsstrawberriesdiced
3tbsmaple syrup
2tbslemon juice
1tbschia seeds
Instructions
For the crust
Process all ingredients together in a high powered blender or food processor until it clumps together.
Spoon and push into a prepared 10" springform pan and chill while making the filling.
For the swirl
Combine all ingredients in a blender or food processor until smooth. Add additional sweetener if desired.
Pour into a lidded jar and allow to set while making the filling.
For the filling
Drain the soaked cashews and pat dry with a paper towel.
Add cashews and other ingredients to a food processor and blend until smooth. This may take several minutes, even up to 5-6 minutes so be patient and scrape down the sides as needed.
To assemble
Pour half the filling over the chilled base.
Spoon dollops of the strawberry swirl onto the filling and use the back of the spoon to create a slight swirl.
Repeat with the other half of the filling and swirl.
Chill for at least 4 hours or overnight if possible prior to serving.