One of my favorite things about raw vegan desserts is the outstanding color. I could literally spend hours going through Instagram gawking at the magenta, violet and fuchsia layered cheesecakes these people in Australia always seem to come up with (seriously, I need to make a trip out to Byron Bay.) In fact, the colorful raw vegan desserts are really what turned me on to the whole raw lifestyle about seven years ago when I first started Eat Feel Fresh. (I think it’s many of our entry-drugs into this world.)
However, as a no-longer 20-year-old, I can’t do all the sugar in these delicious-looking rainbow bites. The agave, maple syrup, brown rice syrups and other sweeteners really add up, even if they’re raw or natural. Yes they’re preferable to regular sugar but they’re still sugar at the end of the day and can contribute to weight-gain, candida yeast overgrowth, unstable blood sugar levels and other issues many of us suffer with. When I was living in Bali writing my first book, I ate a slice of raw-vegan mixed-berry cheesecake every single day after yoga thinking it was “healthy” because it was raw. I don’t regret it but wish I had this healthier, sugar-free version in my life to replace it with instead.
My Strawberry Coconut Cheesecake is just as colorfully delicious as the one’s from Bali and Aussie, but the only difference is it’s Ketogenic, meaning it helps your body burn fat for fuel. The Ketogenic Diet is extremely good for your brain, as well as shedding body-fat and has been linked to reduced risks of Alzheimer’s and other diseases. I write more about my experience on a plant-based ketogenic diet here.
I used Lakanto as my sweetener of choice. It’s comprised of monk-fruit, an ancient Chinese fruit that has no impact on your blood sugar levels, meaning it doesn’t contribute to weight-gain, Candida, diabetes, Autism and other diseases. I make all of my recipes with their products and love that it has no bitter aftertaste, unlike stevia.
As a gift, I am offering all of my Freshies 40% off ANY Lakanto product using my code SAHARA (get the maple, matcha, chocolates, golden and classic!)
The only fruit I use in this recipe are strawberries, which are the lowest in sugar fruit out there (after rhubab) and extremely high in antioxidants. I love the subtle summer sweetness of strawberries and they also make for a beautiful natural food color. They’re also amazing to put on your skin topically– whenever I have extra, I rub them into my skin as a natural face mask.
I made this recipe as a fun birthday gift for my friend and think it just screams celebration. Next time it’s your healthy friends special day, whip her out one of these (with a pair of lipstick to match!)
Strawberry Coconut Cream Cheesecake (Raw Vegan, Keto, Paleo, Sugar-Free, Dairy-Free, Gluten-Free)
- 1 cup macadamias (can sub other nut)
- 1/2 cup shredded coconut
- 1/2 cup Lakanto Maple Syrup- Use Code SAHARA for 40% off
- 2 tbsp coconut oil
- 1 tsp cinnamon
- Pinch of sea salt
- 2 cups Cashews (soaked for at least 4 hours but preferably overnight)
- 2 cups Strawberries (frozen and thawed or fresh)
- 1 can of the thick coconut milk (not light)– must be cold from a fridge, divided from the watery milk (just the creamy top)
- ½ cup Lakanto Maple Syrup- Use Code SAHARA for 40% off
- Juice of 1 Lemon
- 1 tsp ground vanilla
- 1 tsp Navitas Maqui powder
- 6 tbsp coconut oil, melted (stream in last)
- 6 Fresh strawberries, sliced lengthwise (to top)
- In a food processor, pulse all the crust ingredients until a thoroughly blended. Add a tablespoon of water if unable to blend.
- Line an 8 x 4? pan with parchment paper. Make sure it covers both the bottom and sides.
- Scoop the crust mixture into the pan and press down evenly along the bottoms and up the sides. Dip your fingers in coconut oil to prevent sticking. Place pan freezer while you prepare the filling. Rinse food processor if you are going to use it again for the filling. You can also use a blender for the filling.
- Process/blend all filling ingredients, except coconut oil and fresh strawberries, until a smooth mixture forms. While the food processor/blender is running, stream in the melted coconut oil through the opening on top so that it blends in evenly and smoothly.
- Remove pan from freezer and place on counter. Scoop filling over the crust, using your spoon to spread it evenly throughout the pan.
- Take your sliced fresh strawberries and gently place them on top of your filling in random directions like I did. They will sink a little bit but the crust isn’t that deep so they’ll still be visible.
- Cover the pan and place in freezer overnight to set, or at least 4 hours.
- When you’re ready to dig in, remove pan from freezer and allow to defrost for about 10 minutes. Slice and enjoy! This makes an amazing cake idea for a fun colorful friend!