Dairy-Free, Gluten-Free, Vegan

No dairy, no gluten, just a ton of flavor and proven stress-relieving ingredients. Does it get any better? We think not.

Prep time: 25 min (plus overnight soak)

Cook time: 1 hour

Servings: 12

Ingredients:

For Crust

• ½ cup walnuts (high in B vitamins and magnesium, both critical for stress management)
• ¾ cup almonds (high in B vitamins and magnesium, both critical for stress management)
• ½ cup dates, pitted
• ¼ cup 80%+ dark chocolate, chopped (high in magnesium, which helps regulate the body’s stress response)
• ½ teaspoon vanilla extract
• ½ teaspoon Himalayan salt
• Splash of water, as needed 

For “Cheesecake”

• 2 cups raw cashews, soaked, rinsed and drained (high in B vitamins and magnesium, both critical for stress management)
• ¼ cup maple syrup
• ⅓ cup lite coconut cream 
• ¼ cup coconut oil, melted
• ¼ cup fresh lemon juice 
• ½ teaspoon vanilla extract
• ½ cup sliced strawberries + more for garnish (high in vitamin C, which supports a healthy stress response)
• ½ cup blueberries + more for garnish (high in flavonoid antioxidants, which help prevent cellular stress)
• ½ cup blackberries + more for garnish (high in flavonoid antioxidants, which help prevent cellular stress)
• 80%+ dark chocolate shavings, for garnish (high in magnesium, which helps regulate the body’s stress response)

Special Equipment/Instruction:

• Food processor
• 7” springform pan, lined with parchment paper
• For best results, prepare the cashews the day before. Place them in a medium/large bowl, cover with water and soak overnight. When ready to blend, drain and rinse the cashews.

Preparation:

1. To make the crust, add the walnuts, almonds, dates, dark chocolate, vanilla extract, and Himalayan salt. Pulse until sticky mounds begin to form. Add the splash of water if needed, if the mixture is not sticking. 
2. Transfer the crust to the lined springform pan and press it into an even layer, covering the bottom of the pan. Set aside.
3. To make the cashew “cheesecake,” Add the soaked, rinsed and drained cashews to the bowl of the food processor, along with the maple syrup, coconut milk, coconut oil, lemon juice, vanilla extract, strawberries, blueberries, and blackberries. Blend for 3-5 minutes, or until completely smooth, scraping down the sides as needed.
4. Pour the cashew “cheesecake” filling over the crust and gently spread with a spatula to evenly fill the pan. 
5. Cover and freeze for at least 1 hour to set. Then transfer to the refrigerator until ready to serve. 
6. Garnish with berries and dark chocolate shavings and enjoy! 

Nutrition Info: 

1 slice 

Calories: 313

Carbohydrates: 19 g 

Protein: 7.5 g

Fat: 24 g 

Sat fat: 7 g

Sugar: 9.6 g

Added sugar: 4 g 

Fiber: 3 g