Vegan Valentine’s Day Strawberry Cheesecake

This vegan chocolate cheesecake is everything but a traditional cheesecake.

Not only because it is dairy, egg and gluten-free, but because its amazing three layers won’t leave you indifferent. Starting from the bottom, you’ll find a sweet, soft, chocolate cookie crust. The next layer combines the creaminess from the cheese filling with the freshness of the strawberries. Finally, the hard dark chocolate layer, adds a delicious flavor, texture, and personality.

This vegan chocolate cheesecake is decadent and delicious, perfect for your Valentine’s Day celebration. Be warned: it’s going to be your new obsession.

Make it for your partner or treat yourself some vegan self-love!

Ingredients

For the Crust:

• 1/2 cup walnuts
• 1/4 cup almonds
• 1/4 cup buckwheat flour
• 1/4 cup raw cacao powder
• 1/4 cup shredded unsweetened coconut
• 4 Medjool dates
• 1 teaspoon vanilla extract

For the Filling:

• 2 cups cashews
• 1/2 cup almond milk
• 1 cup coconut milk
• Juice of 1 lemon
• 2 Medjool dates
• 4 tablespoons coconut oil
• For the Chocolate:
• 5 tablespoons coconut oil
• 5 tablespoons cacao powder
• 4 tablespoons agave syrup

Preparation

Blend all the ingredients for the crust. Press the crust torte pan with a removable side.

Then slice the strawberries the long way and press the large pieces against the inside of

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the torte pan. Use the smaller heels in the garnish.

Blend the ingredients for the cheesecake filling and pour in then spread.

Freeze for 2 hours until cake firms up.

Pour on and spread the top chocolate layer mix. Refrigerate or freeze again until firm.

Arrange fruit garnish and serve.

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