Non-dairy Strawberry Chocolate Cheesecake Recipe

I made this DELICIOUS "cheese"cake for Valentines Day and it was so simple and very enjoyable. It is non-dairy so it can hardly be called a cheesecake, but the cashew filling gives it a very similar texture and there are no sugar additives so you can eat it for breakfast guilt-free! Most of the ingredients can be found in the bulk department of your local grocer or health food store. To make this cake, the use of a food processor is highly recommended. 

Crust

 1/2 cup walnuts

1/4 cup almonds

1/4 cup buckwheat flour 

1/4 cup raw cacao powder or cacao nibs 

4 medjool dates de-seeded 

1 teaspoon vanilla extract 

Filling

2 cups cashews

1/2 cup almond milk

1 cup coconut milk 

Juice of 1 lemon

2 medjool dates de-seeded

4 tablespoons coconut oil 

Chocolate layer

5 tablespoons coconut oil 

5 tablespoons cacao powder or nibs

4 tablespoons agave syrup

Garnish

Strawberries and/or raspberries 

Step one: Add all of the crust ingredients into a food processor and blend. The ingredients should have a consistency of a graham cracker crust and it will stick together because of the dates. 

Press the crust into the bottom of a torte pan or pie tin. The crust will only be the bottom layer. Cut strawberries the long way and press the large pieces along the sides of the pan to create the outside layer. 

Step two: In a clean food processor, blend the ingredients for the filling. Pour the filling into the pie crust and spread. 

Step three: Freeze the cake for up to 2 hours until the cake is firm. 

Step four: In a clean food processor, blend the ingredients for the chocolate layer and spread on top. Add the garnish and chill to allow the top layer to set. 

Mad garnishing skill shout-out to my hot'nsexy hubbs, Dustin. Serve and enjoy!