Strawberry Lemonade Chocolate Cheesecake

Indulge in a creamy dark chocolate cake layered with a sweet strawberry lemonade filling, making this the perfect summer treat. Strawberry Lemonade Chocolate Cheesecake Ingredients Crust 1 cup almonds 1/2 cashews 1/2 unsweetened coconut flakes 8 pitted medjool dates (soaked in hot water for 15 minutes) pinch of pink Himalayan salt Chocolate Layer 1 cup coconut oil (not melted) 3/4 cup canned coconut milk, just the thick cream, not the oil (refrigerate to help get the separation of oil and milk) 1/4 cup creamed coconut – such as Edward & Sons Organic Creamed Coconut 10 pitted medjool dates (soaked in hot water for 15 minutes) 1/2 cup cashews (soaked in hot water for 15 minutes) 1/2 cup chocolate chunks, such as Prana Chocolate Chunks 1/4 cup cacao powder 3/4 cup maple syrup 1/2 tsp instant espresso powder (optional) pinch of pink Himalayan salt Strawberry Lemonade Layer 16 oz package of fresh strawberries, stems removed Juice from 2 lemons 1/2 cup maple syrup 3/4 cup canned coconut milk, just the thick cream, not the oil (refrigerate to help get the separation of oil and milk) 1/4 cup creamed coconut – such as Edward & Sons Organic Creamed Coconut 1 packet of Starbucks instant Pink Lemonade Refreshers (optional) Toppings 1/2 cup chocolate chunks, melted 1/4 cup sugar 1 packet of Starbucks instant Pink Lemonade Refreshers juice from half a lemon Slice of lemon Mint Leaves Directions Make the crust In a food processor, blitz the almonds and cashews until crumbly.

Source: Strawberry Lemonade Chocolate Cheesecake



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