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Vegan and Gluten-Free

Recipes: Resources

Vegan and Gluten-Free


​Cheesecake Crust:

  • 3/4 cup cashews (raw and unsalted)

  • 3 soft medjool dates (pitted)

  • 1 tbsp honey (or maple syrup if vegan)

  • 1 tbsp avocado oil (or coconut oil)

  • 1 tbsp raw cocoa powder

Mango Filling:

  • 1 cup cashews (presoaked and strained)

  • 2 ripe mangoes (peeled and cut into pieces - big pieces are ok)

  • 3 tbsp avocado oil (or coconut oil)

  • 1 tsp pure vanilla extract

Chocolate Filling:

  • 1 cup mango filling

  • 1 tbsp honey (or maple syrup if vegan)

  • 2 tbsp raw cocoa powder

  • 2 tbsp unsweetened almond milk


1) Process all crust cheesecake ingredients (in a food processor) until the mixture looks like a crumble.

2) Transfer the mixture to a 6'' springform pan and press down to create an even crust. Freeze for now.

3) Blend all mango filling ingredients until smooth.

4) Remove all the filling but 1 cup from the blender and place in a separate bowl.

5) Add all chocolate cheesecake filling ingredients to the 1 cup of mango mixture in the blender and blend until smooth.

6) Take the cheesecake pan out of the freezer. Alternate 1 spoon of mango filling then 1 spoon of chocolate filling to the center of the cheesecake crust, using a different spoon for each filling. Continue until you run out of mixture.

7) Once you are done, tap the pan a few times on the counter to smooth out and level the mixture in the pan.

8) Place in the freezer for several hours (overnight is best).

9) Keep the cheesecake frozen until ready to eat. When you are ready to enjoy it, thaw out for a few minutes. Keep leftovers frozen.

I advise cutting just the number of pieces needed to thaw out.




Vegan and Gluten-Free

Prep Time: 25 min, Cook Time 35 min

3 1/2 tbsp gluten-free oat flour
3 1/2 tbsp avocado oil
2 1/2 tbsp coconut sugar (or brown sugar)
1/2 cup sliced almond
1/4 tsp ground cinnamon

Wet Ingredients
1 cup organic pumpkin puree
1/4 cup avocado oil
1/2 cup coconut sugar (or brown sugar)
1 flax egg*

Dry Ingredients
2 cups gluten-free oat flour
1/2 cup almond flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves

1) Preheat oven to 350F. Grease an 8-inch square baking pan and set aside.
2) To make the streusel: In a small bowl, add all ingredients together. Stir with a fork until all ingredients are well incorporated. Set aside.
3) To make the pumpkin cake: In a large bowl, add all wet ingredients and whisk until well incorporated.
4) Add dry ingredients to the wet mixture.
5) Pour batter evenly into the prepared pan.
6) Sprinkle streusel over the pumpkin mixture.
7) Bake for 35 minutes or until cooked**
8) Let it cool and ENJOY! :)

*Flax egg: 1tbsp of ground golden flaxseed + 3.5 tbsp of water mixed together then let sit for 5 minutes

**Check by sticking a toothpick in the center of the cake: if it comes out clean, it is done!

Recipes: RestaurantsOrders
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