Strawberry White Chocolate Cashew-cheese Cake
3 c raw cashews, soaked 8 hours or overnight
1 T vanilla extract
2 tsp psyllium husk
1 T arrowroot powder
1 package (1.2 oz) freeze dried strawberries
3/4 c brown rice syrup
1 1/2 c cacao butter (solid in flakes or chopped)
1/4 c coconut oil at room temp
1/4 tsp sea salt
1 c unsweetened almond milk
1/2 c unsweetened shredded coconut
1 1/2 c raw almonds
3 1/2 oz date paste
1 tsp vanilla extract
pinch sea salt
2 cups frozen strawberries
1/2 c orange juice
1 T chia seeds
Drain and rinse the soaked cashews. In a high powered blender like a Vitamix whiz all the cashew-cake ingredients. Prepare a 9" spring form pan by greasing with a dab of coconut oil.
In a food processor grind all of the crust ingredients to form a mealy texture. Scoop out into the spring form pan and pat down firmly with a spatula. Then pour the thick cashew-cake filling on top of the crust, patting down and smoothing out with an icing knife.
Refrigerate for at least 2 hours before serving. This cake will keep in the fridge for 4-5 days.
For the topping bring strawberries and orange juice to boil in a small saucepan. Reduce heat and simmer until liquid is reduced by 2/3rds. Remove from heat and stir in chia seeds. Let sit and cool for at least 20 minutes. Stir with a whisk to incorporate the chia evenly.