Making sweets vegan and gluten-free, Betts Baking Co. shares strawberry cheesecake recipe

RENO, Nev. (KOLO) – If you think dessert can’t be healthy and still taste good, then you haven’t tried Betts Baking Company’s RAW Strawberry Cheesecake which is vegan, gluten-free and delicious!

Owner, Tracy Betts stopped by Morning Break to share this recipe and talk about all the yummy guilt-free treats she offers customers.

Base Ingredients:

  • 4 cups cashews, soaked overnight
  • 1 cup coconut milk
  • ½ cup coconut oil, melted & cool
  • 2/3 cup maple syrup
  • 4 T lemon juice
  • 2 T vanilla
  • 2/3 cups strawberries

Crust Ingredients:

  • 3/4 cup pecans
  • 3/4 cup almond flour
  • 3 dates
  • 3T Coconut oil
  • 1 1/2 t cinnamon
  • 1/4 tsp sea salt

Base Directions:

You will need a 6″ springform pan or an 8×8 baking pan, lined with parchment paper.

  1. In a food processor, combine the pecans and dates. Pulse until crumbly. Next, add the remaining ingredients and pulse until looks sticky and no large chunks remain.
  2. Press the crust into the pan with your fingers until spread evenly. Set aside

Crust Directions:

  1. In a high-powered blender, add coconut milk, maple syrup, lemon juice, vanilla, coconut oil and cashews. Blend on high for approximately 2 minutes. The mix should look smooth.
  2. Pour approximately half the batter over the crust. Lightly tap on the counter to release any air bubbles.
  3. Place in freezer for 30 minutes.
  4. Add strawberries to the remaining batter. Blend well.
  5. Pour on top of the vanilla layer.
  6. Freeze overnight.
  7. When ready to eat, remove and let sit at room temperature about 30 min.

To learn more about Tracy and Betts Baking Co. follow them on Facebook and Instagram.

Copyright 2022 KOLO. All rights reserved.

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