Vegan Chocolate Strawberry Cheesecake
For the Crust:
  • ½ cup walnuts
  • ½ cup cacao nibs
  • ½ cup dates, soaked in hot water for at least an hour
  • 2 tbsp date water (if needed)
For the Filling:
  • 2 cups raw cashews, saoked in boiling water for at least an hour
  • ¾ cup almond milk
  • ¼ cup coconut oil
  • ⅛ cup - ¼ cup maple syrup (or honey if not vegan)
  • 10 drops liquid stevia (or additional maple syrup to taste)
  • 3 tbsp cocoa powder
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • ½ tsp kosher salt
  • 1 cup strawberries, hulled and cut in half for easy processing (plus additional for topping)
  1. In a food processor, combine ingredients for the crust and process until smooth. Add 1-2 tbsp of the leftover water from soaking the dates if need be to get a smooth consistency. Press mixture into the bottom of a 10-inch springform pan. Set aside.
  2. In a food processor, combine all of the filling ingredients for the filling. Adjust sweetness level depending on tastes (I start with ⅛ cup of sweetener and go from there). Pour filling over the crust. Freeze for about 30 minutes and then add sliced strawberries on top if using. Freeze another 1-2 hours, until set.
  3. Defrost for 20 minutes before serving.
  4. Serves about 12.
If you want a thicker filling, you can either double the filling recipe or use a 6-inch springform pan instead. You may have extra crust if you use the 6-inch pan, but you can start to bring it up the sides which would taste pretty yummy!
Recipe by A Dash of Megnut at