Scale
Ingredients
6 Medjool dates, pitted
1/3 cup tigernut flour
1 tablespoon coconut oil
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
Dairy-Free Strawberry Cheesecake Filling
2 cups freeze-dried strawberries
½ cup softened coconut butter
½ cup mashed ripe banana (about 1 medium banana)
¼ cup maple syrup
1 teaspoon vanilla extract
1/8 teaspoon sea salt
1 tablespoon coconut milk
Instructions
To make the crust:
- Blend the dates, tigernut flour, coconut oil, 1 teaspoon vanilla, and cinnamon in a food processor until fully combined into a sticky paste.
- Line a small 5×7” rectangular glass dish with parchment paper. Press the crust evenly into the parchment lined dish.
- Place in the freezer while you making the filling.
Dairy-Free Strawberry Cheesecake Filling
- Wipe clean the food processor. Add freeze dried strawberries to the food processor and blend into a fine powder.
- Add the coconut butter, banana, maple syrup, vanilla and sea salt to the processor and blend until smooth. It’ll be a bit sticky.
- Now add the coconut milk and blend until smooth.
- Using a rubber spatula, spread the cheesecake filling evenly on the crust. Refrigerate for at least an hour until firm enough to slice.
- You can eat directly out of the fridge or leave out for 5 minutes to soften! Enjoy!