Raw Vegan Strawberry Basil Cheesecake

An unbelievably creamy raw vegan Strawberry Basil Cheesecake, made with coconut butter for an easy and delicious summer dessert.

For the crust:
1 1/4 cups almond flour
1/2 tsp salt
3 tbsp maple syrup (or other liquid sweetener)
4 tbsp melted coconut oil

For the strawberry basil filling:
2 cups sliced strawberries
5-7 basil leaves, depending on size and taste
1 tbsp lemon juice
1 cup coconut butter (aka coconut manna)
3 tbsp maple syrup
1 tsp vanilla extract (optional)
1 can coconut cream

For serving (optional):
additional strawberries
additional basil
melted chocolate

View the full recipe at Emmylou’s Kitchen →