Raise your hand if you like strawberry 🍓 desserts.
Is your hand up 🙋🏼♀️?! If it is, you’re probably going to be very, very excited about the contents of this post, because this is some insanely good strawberry shortcake-cheesecake goodness! Get your berries ready.
And, guess what! No baking is necessary to make these delicious 😋 gluten-free, sugar-free vegan bars.
WOWZA!
I love the fact that I have made so many friends all around the world via social media. Instagram has been great for me in that way. I have a dear friend in France. I actually met him several hours ago for a day in heaven.
I have another friend in London, whom I’ve also met for a day.
I have one of my besties in Germany, another in Romania, several in Holland and more in Germany. I have a few in Milan and one in Russia, and then again, a few down under. I also have many across the country whom I’ve met and spent time with, but also a few with whom I only correspond via social media.
I feel like one lucky lady, having all of these supportive, beautiful people in my life, near and far.
I recently connected with another gorgeous gal. We have SO much more in common that I would have ever imagine.
Kate Cast.
She’s stunning. Originally from eastern Europe, she now lives in models in NYC. She’s been the cover model for Elle magazine many times and her face is known worldwide.
We connected over beauty and food. She enjoys her craft in the kitchen just as much as I do – and I’m feeling a little intimated in that I think she would win in any kitchen challenge. Her recipes are magnificently beautiful, healthy, and so sexy.
Grain-free, sugar-free, dairy-free, and vegan – this girlie girl and I have a lot to talk about as our friendship develops. Kate, when do we get to meet?
Thank you dearly, Kate, for allowing me to share one of your bests: No-Bake Strawberry Cheesecake Bars! 🍓
No-Bake Strawberry Cheesecake Bars
by Kate Cast, Healthy Sexy Diet
Crust:
3/4 cup raw cashews
1/4 cup almond flour
4 Medjool dates, pitted
2 Tbs. coconut oil
1/4 tsp. kosher salt
Cheesecake:
2 cups raw cashews, soaked
1/2 cup canned coconut milk (full fat)
1/4 cup coconut oil, melted
1/3 cup chicory syrup (71% fiber, 5% natural sugars)
2 Tbs. fresh lemon juice
1 Tbs. vanilla extract or 1 tsp. vanilla bean powder
1 cups organic strawberries, halved
Grease the pan with coconut oil. Set aside.
Add the cashews, almond flour, pitted dates, coconut oil, and salt to a food processor or high-powered blender and pulverize until it comes together into a sort of sticky dough, with small bits remaining. Don’t over process, or it’ll turn into nut butter! Press the date dough evenly along the bottom of the prepared pan to make the crust.
Combine all of the filling ingredients, except the strawberries and blend them for about 2 minutes, or until the mixture is silky smooth and creamy. (You may need to add a bit more coconut milk or water to get it to blend smoothly if your blender isn’t super high-powered.)
Pour the filling into the prepared pan over the crust. Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles. Press the strawberry halves into the bars.
Place in the freezer to firm up for at least 3 hours before cutting/ eating it. (For the actual eating/serving is better when you cut a slice and let it at the room temperature for a bit before.) 😋😋
