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Strawberry Vegan Cheesecake

These mini vegan cheesecakes may be the yummiest and easiest desserts I have ever made! I participated in the Garden of Life Bloggers Challenge last month, which consisted of a few Canadian products that had to be modelled into a unique recipe. With protein powder, hemp hearts, freezies, and granola, I came up with this recipe. I hope you enjoy it!


Here’s how to make it:

Ingredients for crust

  • ¾ cup pecans (or granola)
  • 1/3 hemp hearts
  • 7 medjool dates
  • ¼ shredded coconut

Ingredients for filling

  • 1 cup raw cashews
  • 2 tbsp fresh lemon juice
  • ¼ tsp sea salt
  • 1 cup frozen berries of choice
  • ¼ raw honey
  • ¼ cup melted coconut oil
  • ¼ cup protein powder (optional)


  1. Soak cashews for three hours in water. Remove pits from the dates and soak them for 10-15 minutes in warm water to soften them.
  2. In a food processor, add dates, pecans, hemp hearts, and shredded coconut. Mix until it forms a sticky consistency.
  3. Add in 2 tablespoons of the mix into each muffin template, and place in the freezer for half an hour.
  4. In a blender, mix in soaked cashews, raw honey, ½ cup berries, coconut oil, lemon juice, and sea salt. Mix until a creamy consistency forms.
  5. Add 2 tablespoons of the creamy filling on top of each muffin template.
  6. Take the other ½ cup of berries (best if melted, or use a non-frozen freezie) and mix in a blender. Take 1 tsp of blended berries and dollop on top of the cashew filling with a toothpick.
  7. That’s it! Keep them in the freezer for up to 30 days and enjoy.


This entry was posted in: recipes

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