This Paleo Strawberry Pretzel Salad is a grain free version of the classic dessert. A pecan crust, dairy free cheesecake layer and homemade strawberry jello topping.
– Preheat the oven.– Make the crust. Combine the almond flour, pecans, salt, coconut sugar, and ghee in a medium bowl. Press into the bottom of the prepared pan. Bake, until edges are lightly browned.
– While the crust is baking, make the strawberry jello. Heat strawberries and water over medium heat. Turn off heat and blend with an immersion blender. Add in the maple syrup and salt.
– Mix gelatin and water together to form a paste. Add to the strawberry mixture, return to the pan and cook over medium heat until gelatin is completely mixed in. Reserve the sliced straweberries for assembling.
– Make the cheesecake. Drain the cashews and add them to a high powdered blender. Add in the coconut oil, maple syrup, salt, and lemon juice. Blend on high until creamy and no lumps remain. Scoop into a bowl until ready to be used.
– Time to assemle. Once the crust has cooled, top with the cheesecake layer. Spread it all the way to the edges of the pan, making sure the gelatin layer won't reach the crust. Place it in the fridge to chill. Top with slices strawberries and return to the frdige.