My grandmother always grew strawberries. In fact, her yard was full of all kinds of wonderful fruits: persimmons, pomegranates, Meyer lemons, and navel oranges, to name a few. But my favorite were the strawberries. She and I would pick them from her yard in the springtime, and I remember as a child marveling at how incredibly sweet they were.
There is nothing like produce picked fresh from your own garden, and this recipe makes good use of any extra fruit you might have on hand. Like any good dessert, this dish also doubles as a fantastic breakfast, lunch, or dinner! The filling is made from cashews and coconut, while the crust is made entirely of dates and nuts, making this an excellent plant-based alternative to a traditional cheesecake, and way less work! No baking necessary. Extra bonus: it's vegan and gluten-free! Try switching up the fruit depending on what's in season.
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