From the February/March 2020 issue
Prep Time: 45 mins, plus soaking and chill time
Cook Time: 25 mins
Serves 8

Strawberries are rich in anthocyanins that may help improve short term memory.


For the Crust:

  • 2 cups almond meal
  • 1/2 cup cassava flour
  • 1 tsp sea salt
  • 1/4 tsp baking soda
  • 1 TBSP coconut oil
  • 2 TBSP pure maple syrup
  • 1 large egg, beaten

For the Cheesecake Filling:

  • 3/4 cup creamed coconut (one whole 7-oz package), coconut butter, or coconut manna
  • 1 cup raw cashews, soaked overnight and drained
  • 1/2 cup strawberries, either fresh or thawed from frozen
  • 1/4 cup plus 1 TBSP lemon juice
  • 3/4 tsp sea salt
  • 2 TBSP pure maple syrup

For the Strawberry-Bay Sauce:

  • 1-1/2 cups strawberries, either fresh or thawed from frozen
  • 2 bay leaves
  • 2 TBSP raw honey


  1. Preheat the oven to 350°F. Lightly grease the inside of a 9-inch tart pan that has a removable bottom.
  2. Make the crust: Place all the crust ingredients in a large bowl. Using your hands, mix it thoroughly until fully combined and the dough comes together. (If it’s feeling sticky, let it chill for a few minutes.)
  3. Use a rolling pin to roll the crust between two sheets of parchment paper into a large circle just over 1/8 inch thick. Peel off the top layer of parchment and then gently invert the circle of dough onto the prepared pan so that it drapes over the pan opening, parchment side up. Peel off the second sheet of parchment and gently press the dough down into the pan. Trim any extra dough off the sides so the crust is flush to the edges of the pan. Press any cracks or tears back into place with your fingers.
  4. Use a fork to score the bottom a few times to prevent bubbles, then place the pan onto a cookie sheet and bake for 25 minutes or until the edges turn golden brown. Set aside to cool.
  5. Meanwhile, prepare the filling: In a small saucepan, warm the creamed coconut gently over low heat until it is liquified. Then add it to a blender, along with the rest of the filling ingredients. Start to blend slowly, then turn it up to high to finish, scraping down the sides as needed to ensure even blending. Pour the filling into the cooled tart crust, then chill in the refrigerator for several hours or overnight.
  6. Make the strawberry-bay sauce: Place the strawberries, bay leaves, and honey in a small pot over low heat. Let it gently come to a simmer, and keep it there for 20 minutes, stirring occasionally. (The sauce is done when you can drag a spatula along the bottom and see the pan.) Transfer the sauce to a bowl, cover, and refrigerate until fully cooled.
  7. Once the tart filling is chilled and fully set, gently press up on the bottom of the pan to remove the outer ring. Garnish the tart with the strawberry-bay sauce. When ready, slice and serve.
    NOTE: This dessert is best made one day in advance, or several hours ahead of time.