Chocolate Strawberry Vegan Cheesecake
Ingredients
Ingredients
For the Crust
1 1/2 cups raw pecans
1 1/2 cups packed, pitted medjool dates
1/3 cup Hemp Hearts
3 tablespoons raw cacao powder*
For the Cheesecake Filling
1 1/2 cups raw cashews, soaked in water for 4 hours
1 cup packed, pitted medjool dates
1/2 cup Hemp Hearts
1 ripe avocado
1/4 cup + 2 tablespoons raw cacao powder
1/4 cup full-fat coconut milk
3 tablespoons pure maple syrup
2 1/2 tablespoons fresh lemon juice
2 tablespoons water or more if needed
tiny pinch sea salt
For the Strawberry Layer
1 pounce of fresh strawberries, de-stemmed and thinly sliced
For the Chocolate Drizzle
2 tablespoons raw cacao powder
2 tablespoons virgin coconut oil
1/2 tablespoon pure maple syrup
For Garnish
1 tablespoon Hemp Hearts
Preparation
1
Directions
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To Make the Crust
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Add the pecans to a food processor and pulse until you have a coarse crumble.
4
Then, add in the dates, Hemp Hearts, and cacao. Pulse until a crumbly mixture forms. You should be able to press the mixture between your fingers and have it stick together.
5
Line the bottom of a 9" round tart pan or springform pan with parchment paper and grease the sides with coconut oil.
6
Turn the crust mixture out into the pan, and press into the bottom until evenly spread out and smooth. T
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To Make the Cheesecake Filling
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Add the cashews, dates, Hemp Hearts, avocado, cacao powder, coconut milk, maple syrup, lemon juice, water, and sea salt to a food processor.
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Process for 4-6 minutes or until completely smooth, stopping to scrape down the sides or add in more water as needed.
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Taste and add in more maple syrup, 1/2 a tablespoon at a time, if desired. Pour the cheesecake mixture over the crust and smooth out with a spatula.
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Refrigerate for 1 hour to set before adding the strawberry layer.
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For the Strawberry Layer
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Carefully arrange the strawberries in circular patterns over the top of the cheesecake.
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For the Chocolate Drizzle
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Add the cacao, coconut oil, and maple syrup to a small sauce pan over low heat.
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Melt together for 1 to 2 minutes.
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Use a spoon to splatter or drizzle the chocolate over the strawberries.
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Sprinkle with Hemp Hearts.
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Refrigerate the cheesecake for 3 hours to set.
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Slice and serve.
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http://manitobaharvest.com/recipes/10293/Vegan-Chocolate-Cheesecake.html
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About
Easy and decadent chocolate cheesecake!
Yield:
8-10 pieces
Added:
Tuesday, May 19, 2015 - 7:33am
