Raw Strawberry Cheesecake – 10 Vegan Valentine’s Recipes + News!
I hope you're not tired of Valentine's Day treats yet! With just a few days left before the 14th, I thought I would share a raw vegan dessert recipe roundup for the occasion. I'm quickly running out of time as I'm scrambling to get packed and get everything in order... which leads me to 2 pieces of news. If you live in the Toronto area, I'm there this week and will be live on Breakfast Television making raw desserts on February 16th, so tune in at 6:30am and wave to me! I'll also be making raw desserts from my book for City Line on the 17th. I'm so excited for these opportunities! Also, this is the last day to enter my raw chocolate giveaway from Rawmio so be sure to enter in this post HERE.
Raw vegan strawberry cheesecake is one of those tried and true recipes that everyone needs in their repertoire.
Make it with fresh strawberries in the summer when they're in season, and use frozen strawberries in the winter. It's light, its fruity, and its not too sweet. You can pair it with strawberry sauce, chocolate, coconut, or pretty much any other fruit. Today I've paired it with a chocolate drizzle which I think is perfect for this occasion.
Raw Vegan Strawberry Cheesecake
Makes a 9" cake, 12 slices
1 cup cashews or almonds
3/4 cup shredded coconut
1/3 cup pitted medjool dates or 1/2 cup raisins
1 1/2 - 2 teaspoons water
Grind the nuts and coconut in a food processor until they turn to fine crumbs. Add the dates or raisins and process until they're completely broken down. Add the water and pulse to combine. Make sure the dough holds together when you press it in your hand otherwise add another 1/2 teaspoon water. Press into the bottom of a 9" spring form pan.
3 cups diced strawberries*
2 1/4 cups cashews
1/3 cup + 2 tablespoons lemon juice
1/3 cup maple syrup
1/2 cup + 1 tablespoon melted coconut oil
Pinch of Himalayan salt
Optional: 2 drops stevia, if you want an extra touch of sweetness
Blend the berries, cashews, lemon, nectar and salt in a high speed blender until smooth. Add the coconut oil and blend again. Taste and add stevia if desired. Pour over the crust and place in the freezer for at least 6 hours (or as long as you want). Now set it on the counter for about 30 minutes and then slide a paring knife around the inside of the ring to remove it. Set the cake into the fridge for 12 hours. This is important for it to properly firm up and hold. Slice.
2 cups diced strawberries
2 teaspoons lemon juice
4 medjool dates
Blend all ingredients until completely smooth in the blender.
- Measure properly. That's the only way I guarantee that it will work out (you wouldn't believe how many people I see still measuring improperly in my classes).
- *If using frozen strawberries, make sure to measure them BEFORE thawing - they must be completely thawed before using or the mixture will be cold seize when you add the coconut oil.
- Substitute any berry of your choice for the strawberries, however it will be a touch grainy with raspberries so I recommend blending them alone and straining them first. If you sub in another fruit, the sweetener will need to be decreased to account for the sweetness of the fruit.
- Garnish with raw strawberry sauce, fresh berries, coconut flakes, or anything else you like.
- Substitute lime juice for the lemon.
- Make the sauce FIRST. Then make the filling. If you make the filling first, you'll have to wash out the blender before making the sauce.
Or make mini cheesecakes! I use a silicone muffin tray! This will yield 5 mini cheesecakes.
Here I drizzled raw chocolate sauce on top and garnished with some powdered cacao nibs, coconut flakes, dehydrated strawberries, and a goji berry.
It's creamy, its fruity, and downright delicious!
Now, check out THIS POST for 10 other raw vegan Valentine's Day Recipes!
In the post you will find:
Raw Chocolate Strawberry Love Balls (aka donut holes)
Vegan Chocolate Covered Strawberries - 2 Ways
So there you have it guys. 10 great vegan valentine's day desserts. Which one will you try?!
The raw chocolate giveaway ends in just three hours so there's still some time to enter. The winner will be contacted tomorrow and will be announced in my next blog post.