Ingredients
For the Crust
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1½ cups raw pecans
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1½ cups packed, pitted Medjool dates
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⅓ cup Toledo Hemp Center Hemp Hearts
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3 tablespoons raw cacao powder*
For the Cheesecake Filling
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1½ cups raw cashews, soaked in water for 4 hours
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1 cup packed, pitted Medjool dates
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⅓ cup Toledo Hemp Center Hemp Hearts
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1 ripe avocado
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¼ cup + 2 tablespoons raw cacao powder
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¼ cup full-fat coconut milk
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3 tablespoons pure maple syrup
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2½ tablespoons fresh lemon juice
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2 tablespoons water or more if needed
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tiny pinch sea salt
For the Strawberry Layer
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1 pounce of fresh strawberries, de-stemmed and thinly sliced
For the Chocolate Drizzle
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2 tablespoons raw cacao powder
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2 tablespoons virgin coconut oil
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½ tablespoon pure maple syrup
For Garnish
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1 tablespoon Manitoba Harvest Hemp Hearts
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Instructions
To Make the Crust
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Add the pecans to a food processor and pulse until you have a coarse crumble. Then, add in the dates, hemp hearts, and cacao. Pulse until a crumbly mixture forms. You should be able to press the mixture between your fingers and have it stick together.
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Line the bottom of a 9″ round tart pan or springform pan with parchment paper and grease the sides with coconut oil.
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Turn the crust mixture out into the pan, and press into the bottom until evenly spread out and smooth.
To Make the Cheesecake Filling
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Add the cashews, dates, hemp hearts, avocado, cacao powder, coconut milk, maple syrup, lemon juice, water, and sea salt to a food processor. Process for 4-6 minutes or until completely smooth, stopping to scrape down the sides or add in more water as needed.
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Taste and add in more maple syrup, ½ a tablespoon at a time, if desired.
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Pour the cheesecake mixture over the crust and smooth out with a spatula.
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Refrigerate for 1 hour to set before adding the strawberry layer.
For the Strawberry Layer
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Carefully arrange the strawberries in circular patterns over the top of the cheesecake.
For the Chocolate Drizzle
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Add the cacao, coconut oil, and maple syrup to a small sauce pan over low heat. Melt together for 1 to 2 minutes.
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Use a spoon to splatter or drizzle the chocolate over the strawberries.
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Sprinkle with hemp hearts.
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Refrigerate the cheesecake for 3 hours to set.
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Slice and serve.
Notes
*If you opt to use cocoa powder, just make sure you double the amount (i.e., 6 tablespoons)