Name: Strawberry Lime Cheesecake Stacks
Prep time: 30 min
Cook time: 3 min
Total time: 33 min
Ingredients: 2 2/3 cups cashews ((fully raw, organic, whole)); 1/2 cup sunflower seeds ((fully raw, shelled, whole, organic)); 10 limes ((medium, ripe, organic)); 8 dates ((medjool, large, organic, unsulphured, sun-dried)); 4 cups spinach ((fine chopped, organic)); 4 cups strawberries ((large chunked, ripe, organic)); 2 2/3 cups coconut aminos ((sun-dried, unsweetened, organic, mature, fine shredded)); 2 avocados ((large, ripe, organic)); 1 banana ((large, ripe, organic)); 12 strawberries ((small, organic, for garnish)); filtered water; 3 layers cheese cloth ((about 8 inches long)); rubber band ((large)); twist tie ((large)); chop sticks; 2/3 cup cashews ((fully raw, organic, whole)); 2/3 cup almonds ((fully raw, organic, whole)); 1/2 cup sunflower seeds ((fully raw, shelled, whole, organic)); 2 cups water ((filtered)); 8 limes ((medium, ripe, organic)); 1 3/4 cups filtered water; 3 layers cheese cloth ((about 8 inches long)); rubber band ((large)); twist tie ((large)); chop sticks; container ((deep, to hang the cheese ball)); 8 dates ((medjool, large, organic, unsulphured, sun-dried)); 3/4 cup filtered water; 4 cups spinach ((fine chopped, organic)); 4 cups strawberries ((large chunked, ripe, organic))

Strawberry Lime Cheesecake Stacks

Print Recipe Pin Recipe

Prep Time 30

Cook Time 3

Total Time 33

Servings: 12

Ingredients Method

Ingredients

2 2/3 cups cashews (fully raw, organic, whole)
1/2 cup sunflower seeds (fully raw, shelled, whole, organic)
10 limes (medium, ripe, organic)
8 dates (medjool, large, organic, unsulphured, sun-dried)
4 cups spinach (fine chopped, organic)
4 cups strawberries (large chunked, ripe, organic)
2 2/3 cups coconut aminos (sun-dried, unsweetened, organic, mature, fine shredded)
2 avocados (large, ripe, organic)
1 banana (large, ripe, organic)
12 strawberries (small, organic, for garnish)
filtered water
3 layers cheese cloth (about 8 inches long)
rubber band (large)
twist tie (large)
chop sticks
2/3 cup cashews (fully raw, organic, whole)
2/3 cup almonds (fully raw, organic, whole)
1/2 cup sunflower seeds (fully raw, shelled, whole, organic)
2 cups water (filtered)
8 limes (medium, ripe, organic)
1 3/4 cups filtered water
3 layers cheese cloth (about 8 inches long)
rubber band (large)
twist tie (large)
chop sticks
container (deep, to hang the cheese ball)
8 dates (medjool, large, organic, unsulphured, sun-dried)
3/4 cup filtered water
4 cups spinach (fine chopped, organic)
4 cups strawberries (large chunked, ripe, organic)
1/2 cup water
soaked dates (see above)
2 cups coconut (sun-dried, unsweetened, organic mature, fine shredded)
2 cups cashews (truly raw,whole, organic)
2 avocados (large, ripe, organic, peel and pit)
1 banana (large, ripe, organic, peeled)
1/2 cup syrup (reserved date)
2 Tbps dye (green, natural, food)
2 limes (medium, ripe, organic, just the juice, reserve the zest for another recipe)

Method

In a large bowl, soak the cashews, almonds and sunflower seed in the 2 cups of water for 24 hours.
Drain well and place in a blender.
Zest 3 of the limes into the blender and reserve the rest of the zest for another recipe.
Juice all 8 limes into the blender and blend on high for 1 minute.
Slowly add the 1 3/4 cup water to the blender while on high and blend until creamy and smooth.
Open up and then layer your cheese cloth together on top of each other.
Spoon in the cheese into the center. Gather the sides of your cheese cloth up to make a pouch over the cheese and twist tie the top that is gathered tightly to the cheese but do not squeeze.
Place the chop sticks on either side of the gather at the twist tie and rubber band it together so you can hang it.
Find a container to suspend the cheese ball from to allow it to drain. It needs to be at least 2 inches deeper that the cheese ball. Suspend it using the chop sticks as it’s support across the opening of your container.
Hang for 48 hours, drain the container if need be.
Store in a sealed container in the refrigerator up to 1 day. This is your nut/seed cheese.
Halve and pit your dates and Cover the dates with the water in a small bowl for 24 hours.
Reserve the dates and reserve the liquid (date syrup).
Place on the solid tray of your dehydrator and dehydrate at 110 degrees F until crisp.
Now powder and place in a sealed container out of the sunlight or heat.
It is ready to use in any recipe that you want to help turn GREEN!
In your blender, blend on high until smooth.
Place on a solid tray in your dehydrator and dehydrate at 110 degrees F until 2/3 rds of the original amount and is slightly thick (about 3 hours).
Stir often, this is your strawberry sauce.
In your food processor, fine grind the coconut and cashews into a fine meal, place in a medium mixing bowl.
Fold in the soaked dates and mix well, this is your crust mix.
In a blender, place the NUT/SEED CHEESE in with the MIXING INGREDIENTS and blend until smooth, this is your cheese mix.
In a medium waxed paper lined metal pan (9 x 13) press the crust mix in the bottom evenly.
Now pour the cheese mix on top of the crust and evenly smooth out.
Cover and place flat in your freezer and freeze for at least 4 hours to set.
Remove the pan from the freezer and trim the edges about 1/2 inch to make even.
Now gently slice the set cheesecake into 24 even squares or use a small ring cutter to cut circles like I did.
Use a cake spatula and remove each piece and place on a flat clean surface.
Reserve any trimmings to snack on for later.
Gather 6 serving plates and 2/3 cup of coconut shreds.
On each plate: start by swirling 1 tablespoon of strawberry sauce in a circle and make a dollop in the center, place 1 cheesecake piece (crust up) in the center.
Top with 1 teaspoon of strawberry sauce and a few coconut sprinkles.
Now top with a cheesecake piece (green side down).
Now top with a small whole strawberry, sprinkle with coconut shreds and serve.