The reason some people switch their diets to a vegan lifestyle vary from heath conscious or social conscious reasons. I feel like everyday I am reading about a new celebrity who chooses to live a vegan lifestyle or other health benefits of living a vegan lifestyle. While some people may think vegan foods are unflavorful or boring, but there are hundreds of recipes that don’t sacrifice on flavor. One of the recipes was in the latest issue of Vegan Health and Fitness: Chocolate Cherry Cheesecake. Boy does it sound delicious! A perfect Valentine’s Day, or any day, treat for your sweetie – whether or not they are vegan.
- 1 cup raw almonds
- 1 cup pitted dates
- 1/4 teaspoon sea salt
- 1 Tbsp filtered water
- 2 cups cashews, soaked overnight or for about 5 hours
- 2 teaspoons almond extract
- 3 lemons, peeled
- 2/3 cup Kelapo Coconut Oil; melted
- 2/3 cup raw agave nectar
- 1 cup cherries
- 1 Tbsp raw cacao powder
- 2 Tbsp all-natural, vegan chocolate chips; optional
- Place almonds, dates, and sea salt into food processor until they are finely chopped and stick together. Place crust mixture into 9-inch spring form pan and press down until an even crust is formed.
- Place all filling ingredients, except cherries and cacao, into food processor and pulse until smooth.
- Pour around 2/3 of the mixture in the processor and pulse once again until smooth. Pour 1/2 to 2/3 of mixture on topf of the first layer.
- Add cacao powder to the remaining mixture and pulse again until smooth. Pour remaining mixture on top of the last year. Place in freezer until set.
- Remove from freezer and place in fridge one hour before serving.
- Top with chocolate chips, if desired.
This is a delicious no-bake dessert that will win over anyone’s palette! I especially enjoy this recipe because there is no added sugar, only natural sugars from the agave and cherries. Want more vegan recipes? Try our Pumpkin Sugar Cookies (not just for the fall!), Chef Alyssa’s White Sweet Potato Samosas, or Chef Megan’s Raw Chocolate Bourbon Tartlet.