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.
Servings: 8 -10
Ingredients
For the Crust
- 1 ½ cups raw pecans
- 1 ½ cups packed and pitted medjool dates
- ⅓ cup Manitoba Harvest Hemp Hearts
- 3 tablespoons raw cacao powder*
For the Cheesecake Filling
- 1 ½ cups raw cashews, soaked in water for 4 hours
- 1 cup packed and pitted medjool dates
- ⅓ cup Manitoba Harvest Hemp Hearts
- 1 ripe avocado, halved, pitted, and peeled
- ¼ cup plus 2 tablespoons raw cacao powder
- ¼ cup canned full-fat coconut milk
- 3 tablespoons pure maple syrup
- 2 ½ 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
- ½ tablespoon pure maple syrup
For Garnish
- 1 tablespoon Manitoba Harvest Hemp Hearts
Instructions
To Make the Crust
- 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.
- Line the bottom of a 9" round tart pan or springform pan with parchment paper and grease the sides with coconut oil.
- Turn the crust mixture out into the pan, and press into the bottom until evenly spread out and smooth.
To Make the Cheesecake Filling
- 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.
- Taste and add in more maple syrup, ½ a tablespoon at a time, if desired.
- Pour the cheesecake mixture over the crust and smooth out with a spatula.
- Refrigerate for 1 hour to set before adding the strawberry layer.
For the Strawberry Layer
- Carefully arrange the strawberries in circular patterns over the top of the cheesecake.
For the Chocolate Drizzle
- Add the cacao, coconut oil, and maple syrup to a small sauce pan over low heat. Melt together for 1 to 2 minutes.
- Use a spoon to splatter or drizzle the chocolate over the strawberries.
- Sprinkle with hemp hearts.
- Refrigerate the cheesecake for 3 hours to set.
- Slice and serve.
Notes
*If you opt to use cocoa powder, just make sure you double the amount (i.e., 6 tablespoons)