Strawberry “Cheesecake”: GF/DF (serves 10-12)

Crust:

  • 7 oz (2 dl) nuts of your choice (I use walnuts)
  • 5 oz (1 1/2 dl). pitted dates
  • 1/2 t salt

Put the ingredients in a food processor and pulse until it’s all combined. Put parchment paper in a springform pan (9″/23 cm diameter) and add the mix (try to get it up a little on the side).

Filling:

  • 2 ripe avocados
  • 500 g strawberries, rinsed and hulled
  • 4 oz (1 dl) coconut oil
  • 1 T corn starch
  • 5 T agave
  • 1/2 lime, juiced

Put the avocados and half of the strawberries in a food processor and mix until it becomes thick and smooth. Add the coconut oil, corn starch, and agave and pulse a couple of times. Cut the rest of the strawberries in pieces and add them to the mix. Pour the mix on top of the crust and put it in the refrigerator. I usually make it the day before I’m planning to serve it. Freezes well!

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