Triple-Chocolate & Strawberry Cheesecake (vegan, gf)

This post is sponsored by Manitoba Harvest; however, all thoughts, opinions, and statements about my love for their products are 100% my own.

Rich.

Mousse-like.

Decadent.

Chocolaty.

Layered.

Drizzled.

Sprinkled.

Packed with LOVE.

Whether you’re going solo, spending time with friends, or sitting fireside with your significant other, this triple-chocolate & strawberry cheesecake might just be the answer to your Valentine’s Day celebrations. It’s kind of like a giant chocolate-covered strawberry except it has THREE layers of chocolate. Three times the chocolate, three times the fun. And did I mention those entrancing layers of strawberries? So much goodness to soak up from one dessert.

The crust is a gooey, chocolaty, and rich combination of raw pecans, medjool dates, hemp hearts, and cacao powder that’s quickly pulsed together in a food processor and then pressed into either a tart pan or springform pan. The chocolate cheesecake layer is a rich, mousse-like combination of cashews, dates, hemp hearts, avocado, cacao, coconut milk, maple syrup, and lemon juice.

To make it, you’ll quickly whirl the ingredients together in a food processor and then smooth it over the chocolate, pecan, and hemp seed crust. The third layer is a simple yet tedious arrangement of sliced strawberries. If you’re anything like me, you might just want to plop those strawberries on there as you’re approaching your final circular pass; however, if you harness your patience and tediously arrange (deep breaths), I promise it’s worth the extra couple of minutes. The top layer is a drizzle of chocolate made by combining cacao, coconut oil, and maple syrup. Feel free to channel your inner Jackson Pollock on this one and splatter that chocolate with chaotic, yet controlled abandon. And the final touch? A sprinkle of hemp hearts.

Once you’ve finished layering, you’ll refrigerate the cheesecake for a few hours to set it, and then slice, serve, and repeat. And maybe repeat again.

5 from 2 votes

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Triple-Chocolate & Strawberry Cheesecake (vegan, gf)

This triple-chocolate strawberry cheesecake is kind of like a giant chocolate-covered strawberry except it has THREE layers of chocolate. Three times the chocolate, three times the fun. And did I mention those entrancing layers of strawberries? So much goodness to soak up from one dessert. The crust is a gooey, chocolaty, and rich combination of raw pecans, medjool dates, hemp hearts, and cacao powder that's quickly pulsed together in a food processor and then pressed into either a tart pan or springform pan. The chocolate cheesecake layer is a rich, mousse-like combination of cashews, dates, hemp hearts, avocado, cacao, coconut milk, maple syrup, and lemon juice.

Course Cheesecake, Dessert, Tart

Prep Time 8 hours

Total Time 8 hours

Servings 8 -10

Author Ashley

Ingredients

For the Crust

• 1 1/2 cups raw pecans
• 1 1/2 cups packed and pitted medjool dates
• 1/3 cup Manitoba Harvest 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 and pitted medjool dates
• 1/3 cup Manitoba Harvest Hemp Hearts
• 1 ripe avocado, halved, pitted, and peeled
• 1/4 cup plus 2 tablespoons raw cacao powder
• 1/4 cup canned full-fat coconut milk
• 3 tablespoons pure maple syrup
• 2 1/2 tablespoons fresh lemon juice
• 2 tablespoons filtered water or more if needed
• tiny pinch sea salt

For the Strawberry Layer

• 1 pounce of fresh strawberries, hulled 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 Manitoba Harvest Hemp Hearts

Instructions

To Make the Crust

1. Add the pecans to a food processor and pulse until you have a coarse crumble. 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.
2. Line the bottom of a 9" round tart pan or springform pan with parchment paper and grease the sides with coconut oil.
3. Turn the crust mixture out into the pan, and press into the bottom until evenly spread out and smooth.

To Make the Cheesecake Filling

1. Add the cashews, dates, hemp hearts, avocado, cacao powder, coconut milk, maple syrup, lemon juice, water, and sea salt to a food processor. Process for 4-6 minutes or until completely smooth, stopping to scrape down the sides or add in more water as needed.
2. Taste and add in more maple syrup, 1/2 a tablespoon at a time, if desired.
3. Pour the cheesecake mixture over the crust and smooth out with a spatula.
4. Refrigerate for 1 hour to set before adding the strawberry layer.

For the Strawberry Layer

1. Carefully arrange the strawberries in circular patterns over the top of the cheesecake.

For the Chocolate Drizzle

1. Add the cacao, coconut oil, and maple syrup to a small sauce pan over low heat. Melt together for 1 to 2 minutes.
2. Use a spoon to splatter or drizzle the chocolate over the strawberries.
3. Sprinkle with hemp hearts.
4. Refrigerate the cheesecake for 3 hours to set.
5. Slice and serve.

Recipe Notes

*If you opt to use cocoa powder, just make sure you double the amount (i.e., 6 tablespoons)