Vegan Strawberry Cheesecake Parfaits

Cheesecake has always been one of my favorite desserts. When I went vegan I was pleasantly surprised that I could still make it.  The best surprise was that I liked the vegan version even more than the baked dairy version.  Replacing the dairy in cheesecake with nuts and coconut makes for a pretty delicious dessert.  It can be made even simpler, if you make parfaits!  You need not be an expert at decorating, baking, or piping frosting to make these Strawberry Cheesecake Parfaits.  Yet, they are elegant enough to serve to guests or even to your sweetheart on Valentine’s day!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 3 servings | Prep Time: 15 minutes | Cook Time: 0 minutes | Ready in: 1 hour and 15 minutes (including chilling time)

Ingredients

• Mousse:
• 2 cups raw cashews, soaked 4 hours in filtered water and drained
• 1/4 cup filtered water
• 3 Tbsp raw coconut nectar, or maple syrup
• 1/4 tsp sea salt
• 1 Tbsp pure vanilla extract
• 1 cup fresh organic strawberries
• 1/4 cup plus 1 Tbsp Dr Bronner’s unrefined coconut oil, warmed to liquid
• Crumble:
• 1/2 cup finely shredded dried coconut
• 1/3 cup raw almonds or walnuts
• 1/3 cup ground flaxseed
• ¼ tsp sea salt
• 1/3 cup pitted soft medjool dates (if they are not soft, soak them in water for 30 minutes before using and drain well)
• 1 ½ cups fresh organic strawberries, sliced

Instructions

To make the cheesecake mousse, combine all ingredients but the coconut oil in a food processor and process until smooth. With the motor running, add the coconut oil and process a minute more (so it does not clump). Pour into a bowl and let sit in the freezer for about half an hour to 45 minutes or so until the consistency of whipped cream then place in the fridge until ready to use.

To make the crust crumble, combine all ingredients in the food processor and process until starting to hold together when squeezed. To assemble, divide the crust crumble mixture between 3 parfait glasses, then spoon the mousse on top of that, then the sliced berries. Serve!