Chocolate Cabernet “Cheezecake”

You can have your cake and eat it. 

My Chocolate Cabernet Raw Vegan “Cheezecake” was a hit last night at my mother’s birthday party. The whole family came over and we enjoyed this decadent treat in celebration.

Beautiful goddess, taking care of your hormones does not mean depriving yourself of the deliciousness of sweets. What it means is eating sweets moderately, and when you do eat them, use natural sweeteners such as maple syrup and dates.

As it is in our nature to survive, our ancestors gravitated towards the high calorie, sweet foods found in nature, as this would give sustained energy reserves during times of feast to survive through famine.

However, with sugar so accessible in our modern age, it may be hard to refrain from it. So when you do use sugar in your cooking, go for natural sweeteners that contain vitamins, fiber, and nutrients, rather than empty calories from refined sugar.

This is a raw vegan dessert, so there is no oven involved, meaning this cake is “unbaked.” You may be wondering why I call it a “cheezecake”? The creamy texture comes from the cashews and coconut oil. I blend the filling in a high-speed blender and set it in the fridge. The cold helps the cashews and coconut oil firm up to hold the cake together.

Lastly, as this cake is “unbaked,” you can taste the cabernet wine… but don’t worry, you’re not going to get “tipsy” off this treat; there is not enough wine used to make that happen!

It was such a hit so I am sharing with you. Please leave your comments and questions below.

To make the crust, I used a food processor to grind up walnuts, dates, cacao powder, and cabernet wine.

The crust should be sticky and hold together when you pinch it between your fingers. I pressed it into a springform pan.

I used a Vitamix blender to make the filling. It is important to use a high-speed blender like Blendec or Ninja as the filling will be thick and will need some power. If you don’t have a high-speed blender, your food processor will be your next best bet! 

Loading the sliced strawberries on top is may favorite part. This cake is so vibrant, it makes me feel energized just looking at it!

I freezed the cake overnight and then let it thaw for about 20-25 minutes before cutting. Freezing helps it set, so it is easier to cut even slices.