Raw Chocolate Cream Cheesecake with Strawberry Pecan Crust

It has been SO long since I've been on here, and I feel guilty for not being better about updating. Basically what it comes down to is a combination of four things: 1) I'm in grad school full time; 2) I work part-time at a super stressful and tiring evening job; 3) my wedding is coming up in October and I have tons of planning left to do; and 4) we are in the process of converting a studio apartment to move into at the end of May when our lease is up. Sooooo my time is a LOT limited at the moment.

That being said, I made this recipe on Thursday night and it is literally one of the best desserts I have ever had - vegan, raw, or otherwise. So I just had to share it with you guys! I found the recipe on Pure2Raw as I was searching for a celebratory dessert to make for my fiance, as he just finished his EMT class with flying colors.

This looked decadent and surprisingly simple, and indeed it was. I was a little short on cocoa powder so opted to do a strawberry crust instead. The crust as a result came out less cohesive and more crumbly, but I'm sure if you followed the blog directions to a T it wouldn't be. Here I've posted my version because I did enjoy the slight strawberry flavor that my substitution imparted.

Whether you've got something to celebrate or are just looking for a decadent, chocolatey treat - this one is for you! It is very high in fat so would be best to limit...and I'm telling you if you make it, you will eat all of it, so be careful! =)

Raw Chocolate Cream Cheesecake with Strawberry Pecan Crust 
(gluten free, soy free, raw, vegan)

For the crust:
1 cup pecan meal (or other nut meal)
2-3 tablespoons pure maple syrup
2 sliced fresh strawberries
pinch sea salt
1 teaspoon vanilla

Combine all ingredients in a food processor and pulse until it is sticking together slightly. Scoop crust into your pie tin and press firmly to make even.

For the filling:
2 cups cashew, pieces
1/2 cup coconut oil, liquid
1/2 cup maple syrup or 1/2 cup agave nectar (I used 1/4 maple syrup and 1/4 agave so no one flavor would overpower)
1/2 cup water
2 teaspoons vanilla
3/4 cup raw cacao powder

If desired, soak cashews for 10-15 minutes in water prior to use (I did not soak mine and it still worked perfectly-no chunks at all). Place cashews in blender with maple syrup/agave, vanilla, and water. Blend a minute or so, until creamy.

Add cacao powder and coconut oil. Blend until creamy (my blender was ANGRY at this step because the filling was so thick, but still so worth it!). Scrape down the sides of the blender as necessary.

Pour filling into pie tin over crust and smooth. Put cheesecake in the freezer for 2-3 hours to set. Devour!

The gorgeous finished product! Would be even prettier garnished with some sliced fresh strawberries!

Original recipe found here.