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No unhealthy fats or ingredients in this dessert! Enjoy L’chvod Shabbos.
7 soft Medjool dates, pitted and chopped (see note)
1 cup raw cashews, almonds, or hemp seeds for nut free (see note)
1 cup rolled oats
2 cups frozen strawberries
6 soft Medjool dates, pitted and chopped (see note)
3/4 cup raw cashews, soaked, or 1/2 cup cashew butter
1/4 to 1/2 cup unsweetened plant milk
1 tablespoon lemon juice
2 teaspoons vanilla extract
extra strawberries to decorate the top
Soak cashews for two to three hours or longer, or quick soak in boiling water for about 10 minutes.
Add the crust ingredients to a food processor or high speed blender (great place to use the Vitamix!) and blend on low speed until combined. Drizzle in one to two tablespoons of water if needed and scrape sides a few times to keep things moving.
Press crust into a springform pan lined with parchment paper and chill.
In the meantime, drain and rinse cashews, if using. Blend filling ingredients on high until smooth and creamy and pour on top of the crust. Knock the bottom of the pan on the counter a couple of times to release air bubbles.
Cover well with a layer of non-stick wax paper or saran wrap and then heavy-duty aluminum foil and freeze overnight or till set.
Thaw for a few minutes before serving. Before serving, decorate with fresh strawberries and/or other fruit in a pretty design. (For best presentation, don’t freeze the fresh fruit.)
Photography by Rivka Braverman
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