You Won’t Believe This Strawberry Coconut Cheesecake Is Vegan

All of my friends know that I go through phases where
I swear off refined sugar completely. I like to call these sugar detoxes. I
find that I feel so much better when I’ve been on a sugar detox,
even as soon as three days into it. My energy levels are higher, I sleep better
and I’m just proud of myself knowing I had the discipline to follow through.

One
thing that keeps me going when I get on these sugar detox
kicks is finding recipes that satisfy my sweet tooth but have no added sugar. I
got together with our baker and friend Lauren Lowstan
and searched cooking blogs for “sweets” that are made with fruit, nuts, and
naturally sweet ingredients. Which is how we found this delicious, raw vegan
strawberry coconut cheesecake confection. 

Make this healthy yet indulgent treat the next time
you’re taking a break from refined sugar, but still want a taste of something sweet.

Strawberry Coconut Vegan Cheesecake
Ingredients
For the crust
1/2 cup chopped Medjool dates
1/2 cup walnuts or almonds
1/4 tsp sea salt 

For the filling
1 1/2 cup raw cashews soaked
overnight (you will want them to get soft enough to blend into a creamy
filling)
2 tbsp coconut milk from a can
2 small or 1 large ripe bananas,
mashed
1/3 cup raw coconut oil
1/3 cup agave nectar
Sliced strawberries for the
topping      

Instructions
For the crust
1. Add walnuts, salt and dates in food processor and
pulse until finely chopped, or as chunky as you like. When you scoop it out, it
should stick together. This will be your crust.

2. Add the crust to a 7-inch spring pan (If you don’t have
one, a wide bowl works. Just be sure to line the bottom of the bowl with Saran
wrap to prevent the crust from sticking.)

3. When you’ve added the crust, push it around evenly, working
up the side of the bowl, about 1/3 of the way. Place in fridge or freezer while
you make the filling. 

For
the filling
1. Melt the coconut oil in a small pan and add the maple
syrup. Remove from heat and add to a food processor or Vitamix, along with
cashews and lemon juice. Make sure to keep the mixture moving, so that it mixes
thoroughly.

2. When the consistency is creamy, scoop out 2/3 of the
mixture and add it to your crust in a nice, smooth layer.

3. Leave the remaining 1/3 of the filling in the food
processor or Vitamix and add the mashed bananas along with the coconut milk
blend.

4. Once blended, scoop out the remaining filling and add
it to your crust pan. This should be your third layer. Smooth it out evenly and
add to freezer.

5. Add sliced strawberries and coconut flakes on top.

6. You can lift the entire cake out of the bowl by
holding the sides of the wrap and placing it on cake dish. An hour before
eating, move your cheesecake from the freezer to the fridge, but serve 15
minutes later — it will melt quickly! 

As you can see, all the ingredients above are fruit
and nut-based, and there is zero added sugar. We adapted this recipe from this
one
by Flip Flops and Avocados,
but we added fresh sliced strawberries for a little color and flavor. 

Let us
know if you try this healthy treat — I promise you won’t be disappointed! 

What
healthy treats sweet satisfy your cravings when you try to avoid sugar?

xx Allison
Team LC          

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