Strawberry Chocolate Vegan Cheesecake


OMG two sweet recipes in a row. Strange in me I know, because I’m more a savoury than a sweet person but I thought this recipe, while good at any time would be good for St. Valentine’s day next Sunday. You could even be really cheesy and put a strawberry heart on top!

This recipe makes enough for 2 single-serve cakes for two very hungry people or 4 servings for normal people!!!! You could halve the recipe with no problems to make one cake to share or enjoy cake over two days. – You choose.


This cake takes about 30 minutes hands on time but you have to add in soaking time and time to freeze each layer. Also you need to take the cake out of the freezer about an hour before you are going to eat it. If it’s still cold in the middle it loses flavour.

I used two 13cm / 5 ” diameter cake tins.


Strawberry Chocolate Vegan Cheesecake

Preparation Time: 30 minutes   + soaking and freezing time     Servings: 4 people                Cooking Time:        none                                                                 two 13cm / 5″ cakes             Total:                         30 minutes

For the Base:

5 prunes

50g walnuts

For the chocolate layer

2 small avocados

2 tbsp cocoa powder

2 tbsp agave syrup

1 tsp vanilla extract

1 tbsp coconut oil in liquid state

For the “cheese” layer

140g / 1 cup raw cashews

3 tbsp agave nectar

1 tsp vanilla extract

1 tbsp cocnut oil in liquid state

2 strawberries

  1. Put the cashews to soak in water at least 8 hours.
  2. Put the prunes to soak about 30 minutes.
  3. Put the walnuts in a blender and pulse to get finely chopped walnuts.
  4. Drain the prunes and remove the stones, if they have them still in, add to the blender with the walnuts and pulse until you have some sticky goo.
  5. Line your cake tins with plenty of cling film, you want enough to cover the whole cake when you are finished.
  6. Put the walnut and prune mixture in the cake tins and spread out with a teaspoon to make a thin layer that goes right up to the edges.
  7. Put the cake tins in the freezer for at least 2 hours.
  8. Put all the ingredients for the chocolate layer in the blender and mix well.
  9. Take the cake tins out of the freezer, add the chocolate layer spreading it out with the back of a teaspoon so that it reaches the edges.
  10. Put in the freezer for at least two hours.
  11. Wash and hull the strawberries.
  12. Cut into slices.
  13. Choose a slice to cut a heart out of and set aside.
  14.  Place all the ingredients for the “cheese” layer except the strawberries in a blender and blend until smooth.
  15. Take the cake tins out of the freezer.
  16. Scatter the sliced strawberries over the chocolate layer.
  17. Add the cheese layer on top, smoothing it with the back of a teaspoon as you did with the other layers.
  18. Top with your heart-shaped strawberry and cover with the cling film so you don’t get ice crystals in the cake.
  19. Return to the freezer for another 2 hours at least.
  20. Remove from the freezer 1 hour before serving. Take cake out of pan and remove clingfilm while cake is still firm from the freezer.

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Chocolate and Strawberry Cup


A.k.a the quickest fancypants dessert you can whip up in 10 minutes flat and come accross as the best dinner party hostess ever. Especially if you’ve got pretty glassware to serve them in, in fact you definitely need fancy glasses or it wouldn’t be the same.

This is a bit of a cheaters dessert because it uses bought biscuits, I used some chocolate choc chip biscuits with hazelnuts, but any chocolate biscuits would work well here.

The quantities are aproximate because it depends on the size of your glasses but this is what I used for four champagne flutes.

So go buy some biscuits and surprise everyone with this stunning dessert today!


Chocolate and Strawberry Cup

Preparation Time: 10 minutes                            Servings: 4 people                                         Cooking Time:        none                                                                                                                      Total:                         10 minutes

1/2 can coconut milk

1 tbsp agave nectar

1 tsp vanilla extract

6 chocolate biscuits (aprox) (check the ingredients to make sure they are vegan)

16 frozen strawberries (aprox)

  1. Set your glasses out on the work surface.
  2. Mix half a can of coconut milk with the agave nectar and the vanilla extract.
  3. Crumble the biscuits and put a small layer in the bottom of each glass. (I used about half a biscuit for each glass).
  4. Put a large strawberry on top.
  5. Drizzle four teaspoons of the coconut mixture over the strawberry in each glass.
  6. Add another layer of crushed biscuits this time about one whole biscuit per glass.
  7. Add another strawberry layer, this time I used three strawberries in each one.
  8. Pour the remaining coconut mixture into the glasses, roughly an equal amount in each glass.
  9. Chill for at least 2 hours before eating.


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Elemi, Vegetarian Restaurant, Estepona, Malaga Province, Spain.


Elemi, Local 3A and 2B Puertosol, Avenida del Carmen, 29680, Estepona (Opposite the Bullring).

We stopped to eat at Elemi, vegetarian restaurant on our way back home from a wedding in Cadiz. Estepona is a pretty coastal town which gets busy with tourists in the hot summer months. In fact it was one of those sultry days when we decided that we would eat there. The waitress did a fantastic job of serving everyone singlehandedly whilst accomodating everyone’s seating preferences (sun or shade or somewhere in between) and switching back and forth from Spanish to English effortlessly.

Food was freshly prepared and arrived at the table in a reasonable amount of time despite the fact that the restaurant was full. We were obviously not the only ones who enjoyed the flavourful food and pleasant service as many customers seemed to be locals.

Our meal also represented good value for money at 8’95 euros for two courses and dessert.

Here are the pictures of what we ate.


Soup of the day



Soup of the day


Quesadilla with cheddar and spinach.



For further information;

Tel: 951 273 885


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