The swirl in these cakes is optional but adds a nice little touch. Simply use thestrawberry sauce from my vanilla bean cheescakes!
3 cups diced strawberries
1 1/2 cups cashews
1/4 cup coconut nectar
1/4 cup lemon juice
1/2 teaspoon vanilla
1/8 teaspoon himalayan salt
3-4 drops stevia
1/2 cup melted coconut oil
Blend all but the coconut oil until smooth and creamy in a high speed blender.
Add the oil and blend to incorporate.
Pour over the crust. Drizzle strawberry sauce on the top using a squirt bottle and use a chopstick to swirl it in.
Chill in the fridge for at least 12 hours.
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