The strawberry basil combination is a tried and true pairing, especially in desserts. The tartness of the strawberry marries with the herbaceous flavor of basil, balancing the sweetness from the rest of the dessert. This recipe is a bit more laborious than other raw desserts, but the end result is worth the effort.
- Prep Time: 25m
- Total Time: 25m
For the Crust
- 1/2 c raw almonds (soaked in water for two hours then drained)
- 1 c raw macadamia nuts (soaked in water for two hours then drained)
- 3/4 c Medjool dates, pitted
- pinch of sea salt
- 1/4 c dried unsweetened coconut flakes
For the Cheesecake
- 3 c raw cashews (soaked in water for two hours then drained)
- 1/2 c Medjool dates
- 2 whole lemons, peeled, seeded and sectioned
- zest of 1 lemon
- 1/4 c grade A maple syrup
- 1/2 c coconut oil
- 1 tbsp. vanilla
For the Strawberry Basil Sauce
- 1 c fresh strawberries
- 1 lemon, seeded and sectioned
- 1/4 c packed fresh basil leaves
- 1/2 c grade A maple syrup
- Pour the almonds into a food processor and pulse until you get a fine meal. Add the remaining crust ingredients and process until you get a sticky dough.
- Remove the dough from the processor and press it into the bottom of a spring form pan. Place this in the fridge so that it can firm up.
- Add all of the ingredients to a food processor and blend until you get a thick and creamy consistency. Taste it and adjust if necessary.
- Remove the crust from the fridge and press the cheesecake layer on top of the crust. Now place this in the freezer to become solid.
- Add all of the ingredients to a food processor and puree until smooth.
- Remove the cheesecake from the freezer and pour the strawberry basil sauce on top. Place it back in the freezer and leave it there for at least three hours, if not overnight.
- When ready to consume, remove the cheesecake from the freezer and decorate with freshly sliced strawberries and basil leaves. Serve and enjoy!