Raw vegan chocolate & strawberry cheesecake

This was the very first raw vegan cheesecake I had ever made for my mother on Mothers day, it's a light delicate cake and my inspiration was the season spring.

You will need:  I used 2 11×11 spring cake tins, its up to you if you would prefer to just use 1 big tin or 2 small..



Base Ingredients
  • 1 cup soft medjool dates
  • 2 cups of almonds
  • 1 tbs cacao
Cheesecake Ingredients
  • 2 cups young thai coconut meat
  • 1/2 cup coconut nectar
  • 5 fresh organic strawberries
  • 1 drop natural strawberry colouring
  • 1 scoop raw vegan vanilla protein powder
  • 1 cup coconut water
  • 1 tbs coconut oil


  1. In a food processor, combine all base ingredients.
  2. Press base ingredients evenly into bottom of cake tin/s.
  3. In a food processor, combine all cheesecake ingredients for 5 mins, stopping to scrape down the sides every now and then. Once you have a very smooth consistency, pour on top of base.
  4. Place in freezer for 5 hours. Once ready to serve, remove from freezer & decorate with either edible flowers or berries. Slice & serve!

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