Something magical happens when you roast strawberries. The sweet berries complement the tangy, dairy-free filling perfectly!
Ingredients: 1 1/2 cups cashews, soaked overnight 1/2 cup coconut sour cream (or alternative) 1/4 cup maple syrup 2 Tbsp coconut cream concentrate 2 tsp vanilla
Crust 2 cups nuts (I like almonds and walnuts 1 cup dates, pitted 1 Tbsp coconut oil 1/2 tsp sea salt 2 cups strawberries, quartered Melted chocolate, if desired
Instructions: Heat oven to 375F.
Place strawberry pieces on a baking sheet lined with parchment paper. Roast for about 15 minutes. Remove from oven and puree until smooth.
Meanwhile, in a food processor or blender, combine nuts, dates, coconut oil and salt for crust. Pulse until smooth and finely chopped. Spread into the bottom of a 9" spring form pan (or pie pan) and press until flat.
In a blender, combine soaked cashews, sour cream, syrup, coconut cream and vanilla. Blend on high speed for at least 2 minutes or until completely smooth. Pour mixture into prepared crust. Place dollops of strawberry puree on top of filling. Using a spoon or knife, carefully swirl the berry mix into the filling.
Place pan in refrigerator to chill for at least 2 hours or until ready to serve. Drizzle with a little melted chocolate if desired. Store in refrigerator.
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