The time has come to once again think about shedding those extra layers of prego love hanging around my midsection... three kids are a tad bit busier then two and finding an extra second to 'sweat it out' is deeming impossible. While reading with the girls last night I found the perfecto plan. A trip to the moon! While I wait for NASA to confirm my travel itinerary, I will continue to snack on this healthy raw strawberry lemon 'cheese' cake. It tastes summery, lite and delicious (and it is easy to make, which is a plus with three kidlings to juggle!)




Ingredients:
Graham Cracker Crust:

*1 c Almond meal
*1/2 c Dates
*1 tbls Agave Nectar
*1 tbls Filtered Water
*Pinch of Celtic Sea Salt

To make the crust, process the dates in a food processor until they form one ball. In a large bowl add the almond meal and dates and blend using your hands. Add the agave, water and salt and continue blending. Press to the bottom of an 8″ spring form pan, being sure to create a hill at the edges as show in the pictures above.

Lemon Cream Cheese Filling:

*1 1/2 c Cashews
*1/2 c Lemon juice
*1/4 c Coconut Oil, melted
*1/4 c Agave Nectar
*2 tbls Filtered Water
*1 tbls Lemon zest
*Seeds from 1 Vanilla Bean or 1 tsp Vanilla powder

Add all the ingredients in a blender and blend until completely smooth. Pour the filling over the Graham Cracker Crust and smooth over the top to create an even surface.

Strawberry Topping

1 c Strawberries, chopped
1 tsp Agave Nectar

Blend the strawberries and agave in a Magic Bullet or blender, very briefly. You want to have a chunky consistency with small pieces of strawberries. Using a large spoon, spoon the strawberry topping over the top of the lemon cream cheese filling and smooth over the top.

Preparation:
Let set in the freezer for 2 hours or in the fridge overnight.

To serve, remove the spring form sides and garnish with lemon zest and a small strawberry on each slice.

Enjoy