Since my cooking days, the very versatile raw vegan cakes and treats would have to be the ones I tend to lean towards for making family vegan desserts. Firstly, they are no fuss (well not much fuss) in that you soak and blend ingredients and use your creative flair to assemble them in various flavour, shapes and forms. Secondly, many of them refrigerate or freeze so well that you can serve them in a flash. It’s proven these desserts are so delicious and guilt free which feels very rewarding for the chef and consumer alike that it’s something with high nutritional profile with protein, good fats, vitamins and trace elements. The bonus is that a small amount of these delectable raw vegan desserts is so satisfying that over-indulging doesn’t often happen unlike the conventional sugary cakes that lead you to have more and more because of the addictive characteristic of sugar.

With that, let us take you on journey with the perfect combination of strawberry and quick fix raw home-made chocolate drizzle that is aesthetically and tastefully wondrous.

Prep time: 10 Minutes

Soak time: 2 hours or overnight

Total time: minimum 2 hours

Yield: 8-10

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Raw Vegan chocolate Strawberry Cheesecake

Chocolate and strawberries would have to be the perfect combo in a dessert. These on a raw cheesecake underneath is a heavenly combination. Each layer in this cheese cake has its own deliciousness made with wholesome ingredients.

Course Dessert, Snack

Cuisine Modern

Keyword Gluten Free, Gut Friendly, Soy Free

Ingredients

Coconut crust :

70 gm or ¾ cup desiccated coconut
70 gm or ½ cup raw almonds nuts
70 gm or ½ cup raw cashews
100 gm or 5 medjool dates pitted
2 tbsp coconut oil melted
3 tbsp maple syrup
Pinch sea salt

The white part:

70 gm or ¾ cup desiccated coconut
40 gm or 1/3 cup macadamia or brazil nuts soaked overnight, drained (We used Macadamia nuts)
70 gm ½ cup cashew nuts soaked overnight, drained
1 can 400 ml coconut cream
125 gm coconut oil melted
¼ maple or rice malt syrup
1 tsp vanilla bean paste
250 gm fresh strawberries to serve
• Vegan chocolate to drizzle

Instructions

For coconut crust

Line a 20cm x 30cm slice or cake tin with baking paper.
Blitz all nuts and coconut in a food processor until finely chopped.
Throw in pitted dates and process until combined.
Pour coconut oil, rice malt syrup and salt, process to combine.
Press into the base of the tin and refrigerate until firm while you assemble the white part.

For the white part

Process coconut, soaked and drained nuts in a blender until finely chopped.
Add half the coconut cream and process until smooth.
Add coconut oil, maple, vanilla and remaining coconut cream, and blitz until smooth.
Spread mixture over crust, shake the tray gently until the top is smooth.
Freeze until firm, appx 2 hours.
Cut slice with a hot knife (put it under hot tap water for 30 seconds) into slices of desired size
Cover and freeze up to a month. Thaw for 15 minutes before serving
Melt vegan chocolate over a double steamer and drizzle with spoon.
Top with slices strawberries

Notes

1. Maple syrup is a healthier sweetener option, however it can change the colour of the white part slightly. White sugar in same quantity can be used as a substitute for the white part.

2. Fresh dedicated coconut can be used if available, instead of dried coconut powder.

3. Dress with fresh strawberries while serving. Frozen and thawed may become watery when thawed and trickle over the white part.

4. Chocolate to drizzle as a topping can easily be made at home and tastes better than the store bought chocolates