For the Crust

  • 1½ cups raw pecans

  • 1½ cups packed, pitted Medjool dates

  • ⅓ cup Toledo Hemp Center Hemp Hearts

  • 3 tablespoons raw cacao powder*

For the Cheesecake Filling

  • 1½ cups raw cashews, soaked in water for 4 hours

  • 1 cup packed, pitted Medjool dates

  • ⅓ cup Toledo Hemp Center Hemp Hearts

  • 1 ripe avocado

  • ¼ cup + 2 tablespoons raw cacao powder

  • ¼ cup full-fat coconut milk

  • 3 tablespoons pure maple syrup

  • 2½ tablespoons fresh lemon juice

  • 2 tablespoons water or more if needed

  • tiny pinch sea salt

For the Strawberry Layer

  • 1 pounce of fresh strawberries, de-stemmed and thinly sliced

For the Chocolate Drizzle

  • 2 tablespoons raw cacao powder

  • 2 tablespoons virgin coconut oil

  • ½ tablespoon pure maple syrup

For Garnish

  • 1 tablespoon Manitoba Harvest Hemp Hearts


To Make the Crust

  1. 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.

  2. Line the bottom of a 9″ round tart pan or springform pan with parchment paper and grease the sides with coconut oil.

  3. Turn the crust mixture out into the pan, and press into the bottom until evenly spread out and smooth.

To Make the Cheesecake Filling

  1. 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.

  2. Taste and add in more maple syrup, ½ a tablespoon at a time, if desired.

  3. Pour the cheesecake mixture over the crust and smooth out with a spatula.

  4. Refrigerate for 1 hour to set before adding the strawberry layer.

For the Strawberry Layer

  1. Carefully arrange the strawberries in circular patterns over the top of the cheesecake.

For the Chocolate Drizzle

  1. Add the cacao, coconut oil, and maple syrup to a small sauce pan over low heat. Melt together for 1 to 2 minutes.

  2. Use a spoon to splatter or drizzle the chocolate over the strawberries.

  3. Sprinkle with hemp hearts.

  4. Refrigerate the cheesecake for 3 hours to set.

  5. Slice and serve.


*If you opt to use cocoa powder, just make sure you double the amount (i.e., 6 tablespoons)