My mission is to teach you to succeed on your raw food journey, helping you live your happiest, healthiest life! -Natalie

Valentine’s Day Recipe for Laura Theodore Listeners!


Join me with legendary vegan pioneer and jazz singer extraordinaire, Laura Theodore, on The Jazzy Vegetarian Radio Show this Wednesday, February 12 at 1:10 Eastern Standard Time (10:10 Pacific Time)

As a big thank you to Laura and her wonderful listeners, I developed this raw vegan Strawberry Cheesecake with Chocolate Crust just in time for Valentine’s Day. No sugar, no gluten, no flour, no baking, no guilt!



Strawberry Cheesecake with Chocolate Crust



1 1/2 cups raw walnuts (unsoaked)
30 regular-sized (small) dates or roughly 15 medjool (large) dates
4 tablespoons coconut butter
1 teaspoon lemon juice
1/2 teaspoon pink salt
4 tablespoons raw cacao powder
1/2 teaspoon vanilla bean powder or liquid
3 tablespoons raw coconut crystals

2 cups raw cashews (unsoaked)
1/4 cup lemon juice
3 tablespoons irish moss paste (optional, made by blending soaked irish moss into a paste)
2 tablespoons coconut butter
1 teaspoon vanilla bean powder
20 regular-sized (small) dates or roughly 10 medjool (large) dates
1/2 teaspoon pink salt
2  1/4 cups frozen strawberries
1/4 cup water



In food processor fitted with "S" blade, process crust ingredients until moist and graham cracker pie crust consistency. Press into two 8" pie pans or use in heart-shaped or other molds. Have fun with this!

In Vitamix or other high-power blender, blend filling ingredients until creamy. Spoon into pie pans or other dessert molds you have selected.

Place pies in freezer. When ready to eat, transfer to refrigerator to thaw.

Yours in delicious heath,

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