So excited to finally share this recipe with you!! This has been a total success back home and totally kid friendly and non-vegan approved!
I think that one of my favorite things about creating new recipes is to share them with others, not just physically but online too. I think that the more options available the more chances you have to make healthy choices and realize that you can eat healthy but enjoy the food! Healthy eating doesn’t mean sacrificing flavor! It’s all about choosing the right foods that will nourish your body and soul!
So here it is, my super delish, vegan vanilla and chocolate cheesecake that seriously tastes like a piece of heaven!
Gastrawnomica’s Vegan NO BAKE Vanilla & Chocolate Cheesecake
Makes 4 small cheesecakes or 1 large
1 cup pitted dates
1/2 cup almonds
1/4 cup pecans
1/4 cup coconut flour
3-5 Tbsp water
3 cups soaked raw cashews
1 block silken firm tofu (optional but makes it creamier)
1/2 cup coconut oil, melted
2 tbsp vanilla extract
1/3 cup plant-based milk (soy or almond are best)
1/2 cup maple syrup or coconut nectar
5 stevia drops
1/4 cup cacao powder
Chocolate sauce or chocolate squares, mulberries..
Prepare the crust by processing the dates, nuts and coconut flour in your food processor or vitamix. Add the water as needed, until you have a sticky consistency. Transfer mixture to a cheesecake pan and leave in the freezer while you make the filling.
Blend the cashews, melted coconut oil, maple syrup, milk, vanilla and stevia drops until you have a very creamy consistency. Divide mixture and save half to make the chocolate layer.
Spread vanilla mixture over the crust and freeze. Meanwhile, prepare the chocolate mixture by mixing the other half with cacao powder until smooth. Remove cheesecake from freezer and top with the rest of the mixture.
Freeze for 24 hours. Once ready, leave outside the freezer for 5 minutes and remove from pan while frozen.
Top cheesecake with your favorite fruits or any other topping you want. This holds really well if left in the fridge but you can also put it back on the freezer if you won’t eat it too quickly. I used chocolate sauce made with coconut oil, cacao and maple syrup and also added dried mulberries.
I hope you all really enjoy this recipe and let me know what you think! Would love to hear your opinion and see your pictures on Instagram or Facebook, don’t forget to tag me #gastrawnomica.
Have a beautiful day!
FYI, if you have any questions about how to make it, you can watch the step by step video in spanish here: