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Explore Decadent Strawberry Chocolate Cheesecake (Vegan, no oil, sugar or flour) by Gustavo Tolosa with 381 views, 9 likes, and 0 comments. Experience the impact of this video content that has captured audience attention.

Decadent Strawberry Chocolate Cheesecake (Vegan, no oil, sugar, or flour) by Gustavo Tolosa Chef AJ was the Executive Pastry Chef at "Sante La Brea" Restaurant in Los Angeles for over four years. "Sante" was not a vegan restaurant yet Chef AJ was famous for her all-vegan desserts made without sugar, oil, and salt. This dessert is also gluten-free and made without flour. RECIPE BELOW! INGREDIENTS – Crust 2 cups of almond flour 12 ounces of pitted dates (Approximately (2 cups of pitted dates, packed) 1 Tablespoon alcohol-free vanilla PREPARATION: In a food processor fitted with the “S” blade process the dates and almond flour until a ball forms. Add the vanilla and briefly process again. Evenly press into an 8 or 9-inch Springform pan. For easy removal, line the bottom of the pan with a piece of parchment or wax paper. INGREDIENTS – Filling 8 ounces of nondairy cream cheese (approximately 1 cup) 12.3 ounces package of Extra Firm Silken Tofu (Mori Nu brand preferred) ½ cup of cocoa powder ¾ cup of date syrup (I buy it at Whole Foods, also available on Amazon or www.ilovedatelady.com) 10 ounces of nondairy grain sweetened Sunspire chocolate chips 1 Tablespoon Alcohol-free vanilla PREPARATION: Over a double boiler or very carefully in a nonstick pan, mix the chocolate chips and date syrup and melt over low heat until smooth. Place in a food processor fitted with the “S” blade with the remaining filling ingredients and process until smooth. Pour evenly over the crust and top with strawberries. Drizzle with the melted chocolate topping. INGREDIENTS – Topping 2 pounds strawberries (medium to large, preferred) 2 ounces of a 100% cacao chocolate bar (Ghiradelli makes a 4-ounce bar) ¼ cup date syrup ¼ cup nondairy milk PREPARATION: Cut the stems off of the strawberries so the top of the strawberries will lay flat on the cake. Place all of the strawberries on top of the cake, pushing into the filling slightly. Over a double boiler or very carefully in a nonstick pan, melt chocolate, plant milk, and date syrup. Mix until smooth. Drizzle the melted chocolate over the cake. This can be messy so I like to put the cake in the sink when I drizzle. Refrigerate until firm, about 4 hours. CHEF’S NOTE: I make my own nondairy cream cheese using the recipe in Miyoko Schinner’s book “Artisan Vegan Cheese” but omit the salt. #Gustavo_Tolosa #Webinar_Host #whole_food_plant_based #plant_based_recipes #vegan_recipes #Decadent_Strawberry_Chocolate_Cheesecake

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